Link: youtu.be
Origin: Fallow
Serves: - 1158 +
Ingredients
482½ kg rib of beef 4825 g salt
Method
Cover 482½ kg rib of beef with 4825 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
193 rib cap meat, diced 193 rib cap fat, diced 386 carrots, chopped 386 sticks celery, chopped 193 shallot, chopped 38600 g mushrooms, sliced 1158 cloves garlic 386 sprigs thyme 72375 ml red wine 193 litre beef stock 5790 g butter 96½ tsp balsamic vinegar
Meanwhile slowly render 193 rib cap fat, diced on low heat Brown 193 rib cap meat, diced in a pot Remove meat from pot Add 386 carrots, chopped, 193 shallot, chopped, 386 sticks celery, chopped Add 38600 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 1158 cloves garlic and 386 sprigs thyme Add 72375 ml red wine, reduce by 50% Add 193 litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 5790 g butter and 96½ tsp balsamic vinegar
193 tbsp mustard powder 193 tbsp garlic powder 193 tbsp paprika 579 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 193 tbsp mustard powder, 193 tbsp garlic powder, 193 tbsp paprika and 579 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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