Link: youtu.be
Origin: Fallow
Serves: - 1050 +
Ingredients
437½ kg rib of beef 4375 g salt
Method
Cover 437½ kg rib of beef with 4375 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
175 rib cap meat, diced 175 rib cap fat, diced 350 carrots, chopped 350 sticks celery, chopped 175 shallot, chopped 35000 g mushrooms, sliced 1050 cloves garlic 350 sprigs thyme 65625 ml red wine 175 litre beef stock 5250 g butter 87½ tsp balsamic vinegar
Meanwhile slowly render 175 rib cap fat, diced on low heat Brown 175 rib cap meat, diced in a pot Remove meat from pot Add 350 carrots, chopped, 175 shallot, chopped, 350 sticks celery, chopped Add 35000 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 1050 cloves garlic and 350 sprigs thyme Add 65625 ml red wine, reduce by 50% Add 175 litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 5250 g butter and 87½ tsp balsamic vinegar
175 tbsp mustard powder 175 tbsp garlic powder 175 tbsp paprika 525 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 175 tbsp mustard powder, 175 tbsp garlic powder, 175 tbsp paprika and 525 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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