Link: youtu.be
Origin: Fallow
Serves: - 975 +
Ingredients
406¼ kg rib of beef 4062½ g salt
Method
Cover 406¼ kg rib of beef with 4062½ 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
162½ rib cap meat, diced 162½ rib cap fat, diced 325 carrots, chopped 325 sticks celery, chopped 162½ shallot, chopped 32500 g mushrooms, sliced 975 cloves garlic 325 sprigs thyme 60937½ ml red wine 162½ litre beef stock 4875 g butter 81¼ tsp balsamic vinegar
Meanwhile slowly render 162½ rib cap fat, diced on low heat Brown 162½ rib cap meat, diced in a pot Remove meat from pot Add 325 carrots, chopped, 162½ shallot, chopped, 325 sticks celery, chopped Add 32500 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 975 cloves garlic and 325 sprigs thyme Add 60937½ ml red wine, reduce by 50% Add 162½ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 4875 g butter and 81¼ tsp balsamic vinegar
162½ tbsp mustard powder 162½ tbsp garlic powder 162½ tbsp paprika 487½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 162½ tbsp mustard powder, 162½ tbsp garlic powder, 162½ tbsp paprika and 487½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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