Link: youtu.be
Origin: Fallow
Serves: - 981 +
Ingredients
408¾ kg rib of beef 4087½ g salt
Method
Cover 408¾ kg rib of beef with 4087½ 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
163½ rib cap meat, diced 163½ rib cap fat, diced 327 carrots, chopped 327 sticks celery, chopped 163½ shallot, chopped 32700 g mushrooms, sliced 981 cloves garlic 327 sprigs thyme 61312½ ml red wine 163½ litre beef stock 4905 g butter 81¾ tsp balsamic vinegar
Meanwhile slowly render 163½ rib cap fat, diced on low heat Brown 163½ rib cap meat, diced in a pot Remove meat from pot Add 327 carrots, chopped, 163½ shallot, chopped, 327 sticks celery, chopped Add 32700 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 981 cloves garlic and 327 sprigs thyme Add 61312½ ml red wine, reduce by 50% Add 163½ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 4905 g butter and 81¾ tsp balsamic vinegar
163½ tbsp mustard powder 163½ tbsp garlic powder 163½ tbsp paprika 490½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 163½ tbsp mustard powder, 163½ tbsp garlic powder, 163½ tbsp paprika and 490½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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