Link: youtu.be
Origin: Fallow
Serves: - 1128 +
Ingredients
470 kg rib of beef 4700 g salt
Method
Cover 470 kg rib of beef with 4700 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
188 rib cap meat, diced 188 rib cap fat, diced 376 carrots, chopped 376 sticks celery, chopped 188 shallot, chopped 37600 g mushrooms, sliced 1128 cloves garlic 376 sprigs thyme 70500 ml red wine 188 litre beef stock 5640 g butter 94 tsp balsamic vinegar
Meanwhile slowly render 188 rib cap fat, diced on low heat Brown 188 rib cap meat, diced in a pot Remove meat from pot Add 376 carrots, chopped, 188 shallot, chopped, 376 sticks celery, chopped Add 37600 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 1128 cloves garlic and 376 sprigs thyme Add 70500 ml red wine, reduce by 50% Add 188 litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 5640 g butter and 94 tsp balsamic vinegar
188 tbsp mustard powder 188 tbsp garlic powder 188 tbsp paprika 564 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 188 tbsp mustard powder, 188 tbsp garlic powder, 188 tbsp paprika and 564 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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