Link: youtu.be
Origin: Fallow
Serves: - 1134 +
Ingredients
472½ kg rib of beef 4725 g salt
Method
Cover 472½ kg rib of beef with 4725 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
189 rib cap meat, diced 189 rib cap fat, diced 378 carrots, chopped 378 sticks celery, chopped 189 shallot, chopped 37800 g mushrooms, sliced 1134 cloves garlic 378 sprigs thyme 70875 ml red wine 189 litre beef stock 5670 g butter 94½ tsp balsamic vinegar
Meanwhile slowly render 189 rib cap fat, diced on low heat Brown 189 rib cap meat, diced in a pot Remove meat from pot Add 378 carrots, chopped, 189 shallot, chopped, 378 sticks celery, chopped Add 37800 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 1134 cloves garlic and 378 sprigs thyme Add 70875 ml red wine, reduce by 50% Add 189 litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 5670 g butter and 94½ tsp balsamic vinegar
189 tbsp mustard powder 189 tbsp garlic powder 189 tbsp paprika 567 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 189 tbsp mustard powder, 189 tbsp garlic powder, 189 tbsp paprika and 567 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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