Link: youtu.be
Origin: Fallow
Serves: - 1086 +
Ingredients
452½ kg rib of beef 4525 g salt
Method
Cover 452½ kg rib of beef with 4525 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
181 rib cap meat, diced 181 rib cap fat, diced 362 carrots, chopped 362 sticks celery, chopped 181 shallot, chopped 36200 g mushrooms, sliced 1086 cloves garlic 362 sprigs thyme 67875 ml red wine 181 litre beef stock 5430 g butter 90½ tsp balsamic vinegar
Meanwhile slowly render 181 rib cap fat, diced on low heat Brown 181 rib cap meat, diced in a pot Remove meat from pot Add 362 carrots, chopped, 181 shallot, chopped, 362 sticks celery, chopped Add 36200 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 1086 cloves garlic and 362 sprigs thyme Add 67875 ml red wine, reduce by 50% Add 181 litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 5430 g butter and 90½ tsp balsamic vinegar
181 tbsp mustard powder 181 tbsp garlic powder 181 tbsp paprika 543 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 181 tbsp mustard powder, 181 tbsp garlic powder, 181 tbsp paprika and 543 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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