Link: youtu.be
Origin: Fallow
Serves: - 1194 +
Ingredients
497½ kg rib of beef 4975 g salt
Method
Cover 497½ kg rib of beef with 4975 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
199 rib cap meat, diced 199 rib cap fat, diced 398 carrots, chopped 398 sticks celery, chopped 199 shallot, chopped 39800 g mushrooms, sliced 1194 cloves garlic 398 sprigs thyme 74625 ml red wine 199 litre beef stock 5970 g butter 99½ tsp balsamic vinegar
Meanwhile slowly render 199 rib cap fat, diced on low heat Brown 199 rib cap meat, diced in a pot Remove meat from pot Add 398 carrots, chopped, 199 shallot, chopped, 398 sticks celery, chopped Add 39800 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 1194 cloves garlic and 398 sprigs thyme Add 74625 ml red wine, reduce by 50% Add 199 litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 5970 g butter and 99½ tsp balsamic vinegar
199 tbsp mustard powder 199 tbsp garlic powder 199 tbsp paprika 597 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 199 tbsp mustard powder, 199 tbsp garlic powder, 199 tbsp paprika and 597 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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