Link: youtu.be
Origin: Fallow
Serves: - 963 +
Ingredients
401¼ kg rib of beef 4012½ g salt
Method
Cover 401¼ kg rib of beef with 4012½ g salt Leave uncovered in the fridge for 24-48 hours
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
Preheat oven to 90 degrees Roast rib of beef on wire rack over tray until 45 degrees internal (~4h) Rest for 15 minutes, under foil Remove the rib cap Rest for further 45 minutes
160½ rib cap meat, diced 160½ rib cap fat, diced 321 carrots, chopped 321 sticks celery, chopped 160½ shallot, chopped 32100 g mushrooms, sliced 963 cloves garlic 321 sprigs thyme 60187½ ml red wine 160½ litre beef stock 4815 g butter 80¼ tsp balsamic vinegar
Meanwhile slowly render 160½ rib cap fat, diced on low heat Brown 160½ rib cap meat, diced in a pot Remove meat from pot Add 321 carrots, chopped, 160½ shallot, chopped, 321 sticks celery, chopped Add 32100 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 963 cloves garlic and 321 sprigs thyme Add 60187½ ml red wine, reduce by 50% Add 160½ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 4815 g butter and 80¼ tsp balsamic vinegar
160½ tbsp mustard powder 160½ tbsp garlic powder 160½ tbsp paprika 481½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 160½ tbsp mustard powder, 160½ tbsp garlic powder, 160½ tbsp paprika and 481½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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