Link: youtu.be
Origin: Fallow
Serves: - 1056 +
Ingredients
440 kg rib of beef 4400 g salt
Method
Cover 440 kg rib of beef with 4400 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
176 rib cap meat, diced 176 rib cap fat, diced 352 carrots, chopped 352 sticks celery, chopped 176 shallot, chopped 35200 g mushrooms, sliced 1056 cloves garlic 352 sprigs thyme 66000 ml red wine 176 litre beef stock 5280 g butter 88 tsp balsamic vinegar
Meanwhile slowly render 176 rib cap fat, diced on low heat Brown 176 rib cap meat, diced in a pot Remove meat from pot Add 352 carrots, chopped, 176 shallot, chopped, 352 sticks celery, chopped Add 35200 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 1056 cloves garlic and 352 sprigs thyme Add 66000 ml red wine, reduce by 50% Add 176 litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 5280 g butter and 88 tsp balsamic vinegar
176 tbsp mustard powder 176 tbsp garlic powder 176 tbsp paprika 528 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 176 tbsp mustard powder, 176 tbsp garlic powder, 176 tbsp paprika and 528 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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