Link: youtu.be
Origin: Fallow
Serves: - 1176 +
Ingredients
490 kg rib of beef 4900 g salt
Method
Cover 490 kg rib of beef with 4900 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
196 rib cap meat, diced 196 rib cap fat, diced 392 carrots, chopped 392 sticks celery, chopped 196 shallot, chopped 39200 g mushrooms, sliced 1176 cloves garlic 392 sprigs thyme 73500 ml red wine 196 litre beef stock 5880 g butter 98 tsp balsamic vinegar
Meanwhile slowly render 196 rib cap fat, diced on low heat Brown 196 rib cap meat, diced in a pot Remove meat from pot Add 392 carrots, chopped, 196 shallot, chopped, 392 sticks celery, chopped Add 39200 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 1176 cloves garlic and 392 sprigs thyme Add 73500 ml red wine, reduce by 50% Add 196 litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 5880 g butter and 98 tsp balsamic vinegar
196 tbsp mustard powder 196 tbsp garlic powder 196 tbsp paprika 588 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 196 tbsp mustard powder, 196 tbsp garlic powder, 196 tbsp paprika and 588 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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