Link: youtu.be
Origin: Fallow
Serves: - 1122 +
Ingredients
467½ kg rib of beef 4675 g salt
Method
Cover 467½ kg rib of beef with 4675 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
187 rib cap meat, diced 187 rib cap fat, diced 374 carrots, chopped 374 sticks celery, chopped 187 shallot, chopped 37400 g mushrooms, sliced 1122 cloves garlic 374 sprigs thyme 70125 ml red wine 187 litre beef stock 5610 g butter 93½ tsp balsamic vinegar
Meanwhile slowly render 187 rib cap fat, diced on low heat Brown 187 rib cap meat, diced in a pot Remove meat from pot Add 374 carrots, chopped, 187 shallot, chopped, 374 sticks celery, chopped Add 37400 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 1122 cloves garlic and 374 sprigs thyme Add 70125 ml red wine, reduce by 50% Add 187 litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 5610 g butter and 93½ tsp balsamic vinegar
187 tbsp mustard powder 187 tbsp garlic powder 187 tbsp paprika 561 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 187 tbsp mustard powder, 187 tbsp garlic powder, 187 tbsp paprika and 561 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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