Link: youtu.be
Origin: Fallow
Serves: - 1188 +
Ingredients
495 kg rib of beef 4950 g salt
Method
Cover 495 kg rib of beef with 4950 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
198 rib cap meat, diced 198 rib cap fat, diced 396 carrots, chopped 396 sticks celery, chopped 198 shallot, chopped 39600 g mushrooms, sliced 1188 cloves garlic 396 sprigs thyme 74250 ml red wine 198 litre beef stock 5940 g butter 99 tsp balsamic vinegar
Meanwhile slowly render 198 rib cap fat, diced on low heat Brown 198 rib cap meat, diced in a pot Remove meat from pot Add 396 carrots, chopped, 198 shallot, chopped, 396 sticks celery, chopped Add 39600 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 1188 cloves garlic and 396 sprigs thyme Add 74250 ml red wine, reduce by 50% Add 198 litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 5940 g butter and 99 tsp balsamic vinegar
198 tbsp mustard powder 198 tbsp garlic powder 198 tbsp paprika 594 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 198 tbsp mustard powder, 198 tbsp garlic powder, 198 tbsp paprika and 594 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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