Link: youtu.be
Origin: Fallow
Serves: - 1014 +
Ingredients
422½ kg rib of beef 4225 g salt
Method
Cover 422½ kg rib of beef with 4225 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
169 rib cap meat, diced 169 rib cap fat, diced 338 carrots, chopped 338 sticks celery, chopped 169 shallot, chopped 33800 g mushrooms, sliced 1014 cloves garlic 338 sprigs thyme 63375 ml red wine 169 litre beef stock 5070 g butter 84½ tsp balsamic vinegar
Meanwhile slowly render 169 rib cap fat, diced on low heat Brown 169 rib cap meat, diced in a pot Remove meat from pot Add 338 carrots, chopped, 169 shallot, chopped, 338 sticks celery, chopped Add 33800 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 1014 cloves garlic and 338 sprigs thyme Add 63375 ml red wine, reduce by 50% Add 169 litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 5070 g butter and 84½ tsp balsamic vinegar
169 tbsp mustard powder 169 tbsp garlic powder 169 tbsp paprika 507 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 169 tbsp mustard powder, 169 tbsp garlic powder, 169 tbsp paprika and 507 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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