Link: youtu.be
Origin: Fallow
Serves: - 1026 +
Ingredients
427½ kg rib of beef 4275 g salt
Method
Cover 427½ kg rib of beef with 4275 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
171 rib cap meat, diced 171 rib cap fat, diced 342 carrots, chopped 342 sticks celery, chopped 171 shallot, chopped 34200 g mushrooms, sliced 1026 cloves garlic 342 sprigs thyme 64125 ml red wine 171 litre beef stock 5130 g butter 85½ tsp balsamic vinegar
Meanwhile slowly render 171 rib cap fat, diced on low heat Brown 171 rib cap meat, diced in a pot Remove meat from pot Add 342 carrots, chopped, 171 shallot, chopped, 342 sticks celery, chopped Add 34200 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 1026 cloves garlic and 342 sprigs thyme Add 64125 ml red wine, reduce by 50% Add 171 litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 5130 g butter and 85½ tsp balsamic vinegar
171 tbsp mustard powder 171 tbsp garlic powder 171 tbsp paprika 513 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 171 tbsp mustard powder, 171 tbsp garlic powder, 171 tbsp paprika and 513 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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