Link: youtu.be
Origin: Fallow
Serves: - 1062 +
Ingredients
442½ kg rib of beef 4425 g salt
Method
Cover 442½ kg rib of beef with 4425 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
177 rib cap meat, diced 177 rib cap fat, diced 354 carrots, chopped 354 sticks celery, chopped 177 shallot, chopped 35400 g mushrooms, sliced 1062 cloves garlic 354 sprigs thyme 66375 ml red wine 177 litre beef stock 5310 g butter 88½ tsp balsamic vinegar
Meanwhile slowly render 177 rib cap fat, diced on low heat Brown 177 rib cap meat, diced in a pot Remove meat from pot Add 354 carrots, chopped, 177 shallot, chopped, 354 sticks celery, chopped Add 35400 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 1062 cloves garlic and 354 sprigs thyme Add 66375 ml red wine, reduce by 50% Add 177 litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 5310 g butter and 88½ tsp balsamic vinegar
177 tbsp mustard powder 177 tbsp garlic powder 177 tbsp paprika 531 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 177 tbsp mustard powder, 177 tbsp garlic powder, 177 tbsp paprika and 531 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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