Link: youtu.be
Origin: Fallow
Serves: - 993 +
Ingredients
413¾ kg rib of beef 4137½ g salt
Method
Cover 413¾ kg rib of beef with 4137½ 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
165½ rib cap meat, diced 165½ rib cap fat, diced 331 carrots, chopped 331 sticks celery, chopped 165½ shallot, chopped 33100 g mushrooms, sliced 993 cloves garlic 331 sprigs thyme 62062½ ml red wine 165½ litre beef stock 4965 g butter 82¾ tsp balsamic vinegar
Meanwhile slowly render 165½ rib cap fat, diced on low heat Brown 165½ rib cap meat, diced in a pot Remove meat from pot Add 331 carrots, chopped, 165½ shallot, chopped, 331 sticks celery, chopped Add 33100 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 993 cloves garlic and 331 sprigs thyme Add 62062½ ml red wine, reduce by 50% Add 165½ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 4965 g butter and 82¾ tsp balsamic vinegar
165½ tbsp mustard powder 165½ tbsp garlic powder 165½ tbsp paprika 496½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 165½ tbsp mustard powder, 165½ tbsp garlic powder, 165½ tbsp paprika and 496½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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