Link: youtu.be
Origin: Fallow
Serves: - 1068 +
Ingredients
445 kg rib of beef 4450 g salt
Method
Cover 445 kg rib of beef with 4450 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
178 rib cap meat, diced 178 rib cap fat, diced 356 carrots, chopped 356 sticks celery, chopped 178 shallot, chopped 35600 g mushrooms, sliced 1068 cloves garlic 356 sprigs thyme 66750 ml red wine 178 litre beef stock 5340 g butter 89 tsp balsamic vinegar
Meanwhile slowly render 178 rib cap fat, diced on low heat Brown 178 rib cap meat, diced in a pot Remove meat from pot Add 356 carrots, chopped, 178 shallot, chopped, 356 sticks celery, chopped Add 35600 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 1068 cloves garlic and 356 sprigs thyme Add 66750 ml red wine, reduce by 50% Add 178 litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 5340 g butter and 89 tsp balsamic vinegar
178 tbsp mustard powder 178 tbsp garlic powder 178 tbsp paprika 534 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 178 tbsp mustard powder, 178 tbsp garlic powder, 178 tbsp paprika and 534 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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