Link: youtu.be
Origin: Fallow
Serves: - 1140 +
Ingredients
475 kg rib of beef 4750 g salt
Method
Cover 475 kg rib of beef with 4750 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
190 rib cap meat, diced 190 rib cap fat, diced 380 carrots, chopped 380 sticks celery, chopped 190 shallot, chopped 38000 g mushrooms, sliced 1140 cloves garlic 380 sprigs thyme 71250 ml red wine 190 litre beef stock 5700 g butter 95 tsp balsamic vinegar
Meanwhile slowly render 190 rib cap fat, diced on low heat Brown 190 rib cap meat, diced in a pot Remove meat from pot Add 380 carrots, chopped, 190 shallot, chopped, 380 sticks celery, chopped Add 38000 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 1140 cloves garlic and 380 sprigs thyme Add 71250 ml red wine, reduce by 50% Add 190 litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 5700 g butter and 95 tsp balsamic vinegar
190 tbsp mustard powder 190 tbsp garlic powder 190 tbsp paprika 570 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 190 tbsp mustard powder, 190 tbsp garlic powder, 190 tbsp paprika and 570 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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