Link: youtu.be
Origin: Fallow
Serves: - 1044 +
Ingredients
435 kg rib of beef 4350 g salt
Method
Cover 435 kg rib of beef with 4350 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
174 rib cap meat, diced 174 rib cap fat, diced 348 carrots, chopped 348 sticks celery, chopped 174 shallot, chopped 34800 g mushrooms, sliced 1044 cloves garlic 348 sprigs thyme 65250 ml red wine 174 litre beef stock 5220 g butter 87 tsp balsamic vinegar
Meanwhile slowly render 174 rib cap fat, diced on low heat Brown 174 rib cap meat, diced in a pot Remove meat from pot Add 348 carrots, chopped, 174 shallot, chopped, 348 sticks celery, chopped Add 34800 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 1044 cloves garlic and 348 sprigs thyme Add 65250 ml red wine, reduce by 50% Add 174 litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 5220 g butter and 87 tsp balsamic vinegar
174 tbsp mustard powder 174 tbsp garlic powder 174 tbsp paprika 522 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 174 tbsp mustard powder, 174 tbsp garlic powder, 174 tbsp paprika and 522 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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