Link: youtu.be
Origin: Fallow
Serves: - 1110 +
Ingredients
462½ kg rib of beef 4625 g salt
Method
Cover 462½ kg rib of beef with 4625 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
185 rib cap meat, diced 185 rib cap fat, diced 370 carrots, chopped 370 sticks celery, chopped 185 shallot, chopped 37000 g mushrooms, sliced 1110 cloves garlic 370 sprigs thyme 69375 ml red wine 185 litre beef stock 5550 g butter 92½ tsp balsamic vinegar
Meanwhile slowly render 185 rib cap fat, diced on low heat Brown 185 rib cap meat, diced in a pot Remove meat from pot Add 370 carrots, chopped, 185 shallot, chopped, 370 sticks celery, chopped Add 37000 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 1110 cloves garlic and 370 sprigs thyme Add 69375 ml red wine, reduce by 50% Add 185 litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 5550 g butter and 92½ tsp balsamic vinegar
185 tbsp mustard powder 185 tbsp garlic powder 185 tbsp paprika 555 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 185 tbsp mustard powder, 185 tbsp garlic powder, 185 tbsp paprika and 555 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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