Link: youtu.be
Origin: Fallow
Serves: - 1092 +
Ingredients
455 kg rib of beef 4550 g salt
Method
Cover 455 kg rib of beef with 4550 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
182 rib cap meat, diced 182 rib cap fat, diced 364 carrots, chopped 364 sticks celery, chopped 182 shallot, chopped 36400 g mushrooms, sliced 1092 cloves garlic 364 sprigs thyme 68250 ml red wine 182 litre beef stock 5460 g butter 91 tsp balsamic vinegar
Meanwhile slowly render 182 rib cap fat, diced on low heat Brown 182 rib cap meat, diced in a pot Remove meat from pot Add 364 carrots, chopped, 182 shallot, chopped, 364 sticks celery, chopped Add 36400 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 1092 cloves garlic and 364 sprigs thyme Add 68250 ml red wine, reduce by 50% Add 182 litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 5460 g butter and 91 tsp balsamic vinegar
182 tbsp mustard powder 182 tbsp garlic powder 182 tbsp paprika 546 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 182 tbsp mustard powder, 182 tbsp garlic powder, 182 tbsp paprika and 546 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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