Link: youtu.be
Origin: Fallow
Serves: - 1152 +
Ingredients
480 kg rib of beef 4800 g salt
Method
Cover 480 kg rib of beef with 4800 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
192 rib cap meat, diced 192 rib cap fat, diced 384 carrots, chopped 384 sticks celery, chopped 192 shallot, chopped 38400 g mushrooms, sliced 1152 cloves garlic 384 sprigs thyme 72000 ml red wine 192 litre beef stock 5760 g butter 96 tsp balsamic vinegar
Meanwhile slowly render 192 rib cap fat, diced on low heat Brown 192 rib cap meat, diced in a pot Remove meat from pot Add 384 carrots, chopped, 192 shallot, chopped, 384 sticks celery, chopped Add 38400 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 1152 cloves garlic and 384 sprigs thyme Add 72000 ml red wine, reduce by 50% Add 192 litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 5760 g butter and 96 tsp balsamic vinegar
192 tbsp mustard powder 192 tbsp garlic powder 192 tbsp paprika 576 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 192 tbsp mustard powder, 192 tbsp garlic powder, 192 tbsp paprika and 576 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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