Link: youtu.be
Origin: Fallow
Serves: - 1020 +
Ingredients
425 kg rib of beef 4250 g salt
Method
Cover 425 kg rib of beef with 4250 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
170 rib cap meat, diced 170 rib cap fat, diced 340 carrots, chopped 340 sticks celery, chopped 170 shallot, chopped 34000 g mushrooms, sliced 1020 cloves garlic 340 sprigs thyme 63750 ml red wine 170 litre beef stock 5100 g butter 85 tsp balsamic vinegar
Meanwhile slowly render 170 rib cap fat, diced on low heat Brown 170 rib cap meat, diced in a pot Remove meat from pot Add 340 carrots, chopped, 170 shallot, chopped, 340 sticks celery, chopped Add 34000 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 1020 cloves garlic and 340 sprigs thyme Add 63750 ml red wine, reduce by 50% Add 170 litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 5100 g butter and 85 tsp balsamic vinegar
170 tbsp mustard powder 170 tbsp garlic powder 170 tbsp paprika 510 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 170 tbsp mustard powder, 170 tbsp garlic powder, 170 tbsp paprika and 510 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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