Link: youtu.be
Origin: Fallow
Serves: - 987 +
Ingredients
411¼ kg rib of beef 4112½ g salt
Method
Cover 411¼ kg rib of beef with 4112½ 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
164½ rib cap meat, diced 164½ rib cap fat, diced 329 carrots, chopped 329 sticks celery, chopped 164½ shallot, chopped 32900 g mushrooms, sliced 987 cloves garlic 329 sprigs thyme 61687½ ml red wine 164½ litre beef stock 4935 g butter 82¼ tsp balsamic vinegar
Meanwhile slowly render 164½ rib cap fat, diced on low heat Brown 164½ rib cap meat, diced in a pot Remove meat from pot Add 329 carrots, chopped, 164½ shallot, chopped, 329 sticks celery, chopped Add 32900 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 987 cloves garlic and 329 sprigs thyme Add 61687½ ml red wine, reduce by 50% Add 164½ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 4935 g butter and 82¼ tsp balsamic vinegar
164½ tbsp mustard powder 164½ tbsp garlic powder 164½ tbsp paprika 493½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 164½ tbsp mustard powder, 164½ tbsp garlic powder, 164½ tbsp paprika and 493½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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