Link: youtu.be
Origin: Fallow
Serves: - 1182 +
Ingredients
492½ kg rib of beef 4925 g salt
Method
Cover 492½ kg rib of beef with 4925 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
197 rib cap meat, diced 197 rib cap fat, diced 394 carrots, chopped 394 sticks celery, chopped 197 shallot, chopped 39400 g mushrooms, sliced 1182 cloves garlic 394 sprigs thyme 73875 ml red wine 197 litre beef stock 5910 g butter 98½ tsp balsamic vinegar
Meanwhile slowly render 197 rib cap fat, diced on low heat Brown 197 rib cap meat, diced in a pot Remove meat from pot Add 394 carrots, chopped, 197 shallot, chopped, 394 sticks celery, chopped Add 39400 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 1182 cloves garlic and 394 sprigs thyme Add 73875 ml red wine, reduce by 50% Add 197 litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 5910 g butter and 98½ tsp balsamic vinegar
197 tbsp mustard powder 197 tbsp garlic powder 197 tbsp paprika 591 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 197 tbsp mustard powder, 197 tbsp garlic powder, 197 tbsp paprika and 591 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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