Link: youtu.be
Origin: Fallow
Serves: - 1164 +
Ingredients
485 kg rib of beef 4850 g salt
Method
Cover 485 kg rib of beef with 4850 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
194 rib cap meat, diced 194 rib cap fat, diced 388 carrots, chopped 388 sticks celery, chopped 194 shallot, chopped 38800 g mushrooms, sliced 1164 cloves garlic 388 sprigs thyme 72750 ml red wine 194 litre beef stock 5820 g butter 97 tsp balsamic vinegar
Meanwhile slowly render 194 rib cap fat, diced on low heat Brown 194 rib cap meat, diced in a pot Remove meat from pot Add 388 carrots, chopped, 194 shallot, chopped, 388 sticks celery, chopped Add 38800 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 1164 cloves garlic and 388 sprigs thyme Add 72750 ml red wine, reduce by 50% Add 194 litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 5820 g butter and 97 tsp balsamic vinegar
194 tbsp mustard powder 194 tbsp garlic powder 194 tbsp paprika 582 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 194 tbsp mustard powder, 194 tbsp garlic powder, 194 tbsp paprika and 582 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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