Link: youtu.be
Origin: Fallow
Serves: - 999 +
Ingredients
416¼ kg rib of beef 4162½ g salt
Method
Cover 416¼ kg rib of beef with 4162½ 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
166½ rib cap meat, diced 166½ rib cap fat, diced 333 carrots, chopped 333 sticks celery, chopped 166½ shallot, chopped 33300 g mushrooms, sliced 999 cloves garlic 333 sprigs thyme 62437½ ml red wine 166½ litre beef stock 4995 g butter 83¼ tsp balsamic vinegar
Meanwhile slowly render 166½ rib cap fat, diced on low heat Brown 166½ rib cap meat, diced in a pot Remove meat from pot Add 333 carrots, chopped, 166½ shallot, chopped, 333 sticks celery, chopped Add 33300 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 999 cloves garlic and 333 sprigs thyme Add 62437½ ml red wine, reduce by 50% Add 166½ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 4995 g butter and 83¼ tsp balsamic vinegar
166½ tbsp mustard powder 166½ tbsp garlic powder 166½ tbsp paprika 499½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 166½ tbsp mustard powder, 166½ tbsp garlic powder, 166½ tbsp paprika and 499½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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