Link: youtu.be
Origin: Fallow
Serves: - 1098 +
Ingredients
457½ kg rib of beef 4575 g salt
Method
Cover 457½ kg rib of beef with 4575 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
183 rib cap meat, diced 183 rib cap fat, diced 366 carrots, chopped 366 sticks celery, chopped 183 shallot, chopped 36600 g mushrooms, sliced 1098 cloves garlic 366 sprigs thyme 68625 ml red wine 183 litre beef stock 5490 g butter 91½ tsp balsamic vinegar
Meanwhile slowly render 183 rib cap fat, diced on low heat Brown 183 rib cap meat, diced in a pot Remove meat from pot Add 366 carrots, chopped, 183 shallot, chopped, 366 sticks celery, chopped Add 36600 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 1098 cloves garlic and 366 sprigs thyme Add 68625 ml red wine, reduce by 50% Add 183 litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 5490 g butter and 91½ tsp balsamic vinegar
183 tbsp mustard powder 183 tbsp garlic powder 183 tbsp paprika 549 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 183 tbsp mustard powder, 183 tbsp garlic powder, 183 tbsp paprika and 549 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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