Link: youtu.be
Origin: Fallow
Serves: - 1002 +
Ingredients
417½ kg rib of beef 4175 g salt
Method
Cover 417½ kg rib of beef with 4175 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
167 rib cap meat, diced 167 rib cap fat, diced 334 carrots, chopped 334 sticks celery, chopped 167 shallot, chopped 33400 g mushrooms, sliced 1002 cloves garlic 334 sprigs thyme 62625 ml red wine 167 litre beef stock 5010 g butter 83½ tsp balsamic vinegar
Meanwhile slowly render 167 rib cap fat, diced on low heat Brown 167 rib cap meat, diced in a pot Remove meat from pot Add 334 carrots, chopped, 167 shallot, chopped, 334 sticks celery, chopped Add 33400 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 1002 cloves garlic and 334 sprigs thyme Add 62625 ml red wine, reduce by 50% Add 167 litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 5010 g butter and 83½ tsp balsamic vinegar
167 tbsp mustard powder 167 tbsp garlic powder 167 tbsp paprika 501 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 167 tbsp mustard powder, 167 tbsp garlic powder, 167 tbsp paprika and 501 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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