Link: youtu.be
Origin: Fallow
Serves: - 1170 +
Ingredients
487½ kg rib of beef 4875 g salt
Method
Cover 487½ kg rib of beef with 4875 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
195 rib cap meat, diced 195 rib cap fat, diced 390 carrots, chopped 390 sticks celery, chopped 195 shallot, chopped 39000 g mushrooms, sliced 1170 cloves garlic 390 sprigs thyme 73125 ml red wine 195 litre beef stock 5850 g butter 97½ tsp balsamic vinegar
Meanwhile slowly render 195 rib cap fat, diced on low heat Brown 195 rib cap meat, diced in a pot Remove meat from pot Add 390 carrots, chopped, 195 shallot, chopped, 390 sticks celery, chopped Add 39000 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 1170 cloves garlic and 390 sprigs thyme Add 73125 ml red wine, reduce by 50% Add 195 litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 5850 g butter and 97½ tsp balsamic vinegar
195 tbsp mustard powder 195 tbsp garlic powder 195 tbsp paprika 585 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 195 tbsp mustard powder, 195 tbsp garlic powder, 195 tbsp paprika and 585 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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