Link: youtu.be
Origin: Fallow
Serves: - 1038 +
Ingredients
432½ kg rib of beef 4325 g salt
Method
Cover 432½ kg rib of beef with 4325 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
173 rib cap meat, diced 173 rib cap fat, diced 346 carrots, chopped 346 sticks celery, chopped 173 shallot, chopped 34600 g mushrooms, sliced 1038 cloves garlic 346 sprigs thyme 64875 ml red wine 173 litre beef stock 5190 g butter 86½ tsp balsamic vinegar
Meanwhile slowly render 173 rib cap fat, diced on low heat Brown 173 rib cap meat, diced in a pot Remove meat from pot Add 346 carrots, chopped, 173 shallot, chopped, 346 sticks celery, chopped Add 34600 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 1038 cloves garlic and 346 sprigs thyme Add 64875 ml red wine, reduce by 50% Add 173 litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 5190 g butter and 86½ tsp balsamic vinegar
173 tbsp mustard powder 173 tbsp garlic powder 173 tbsp paprika 519 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 173 tbsp mustard powder, 173 tbsp garlic powder, 173 tbsp paprika and 519 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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