Link: youtu.be
Origin: Fallow
Serves: - 1146 +
Ingredients
477½ kg rib of beef 4775 g salt
Method
Cover 477½ kg rib of beef with 4775 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
191 rib cap meat, diced 191 rib cap fat, diced 382 carrots, chopped 382 sticks celery, chopped 191 shallot, chopped 38200 g mushrooms, sliced 1146 cloves garlic 382 sprigs thyme 71625 ml red wine 191 litre beef stock 5730 g butter 95½ tsp balsamic vinegar
Meanwhile slowly render 191 rib cap fat, diced on low heat Brown 191 rib cap meat, diced in a pot Remove meat from pot Add 382 carrots, chopped, 191 shallot, chopped, 382 sticks celery, chopped Add 38200 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 1146 cloves garlic and 382 sprigs thyme Add 71625 ml red wine, reduce by 50% Add 191 litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 5730 g butter and 95½ tsp balsamic vinegar
191 tbsp mustard powder 191 tbsp garlic powder 191 tbsp paprika 573 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 191 tbsp mustard powder, 191 tbsp garlic powder, 191 tbsp paprika and 573 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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