Link: youtu.be
Origin: Fallow
Serves: - 1206 +
Ingredients
502½ kg rib of beef 5025 g salt
Method
Cover 502½ kg rib of beef with 5025 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
201 rib cap meat, diced 201 rib cap fat, diced 402 carrots, chopped 402 sticks celery, chopped 201 shallot, chopped 40200 g mushrooms, sliced 1206 cloves garlic 402 sprigs thyme 75375 ml red wine 201 litre beef stock 6030 g butter 100½ tsp balsamic vinegar
Meanwhile slowly render 201 rib cap fat, diced on low heat Brown 201 rib cap meat, diced in a pot Remove meat from pot Add 402 carrots, chopped, 201 shallot, chopped, 402 sticks celery, chopped Add 40200 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 1206 cloves garlic and 402 sprigs thyme Add 75375 ml red wine, reduce by 50% Add 201 litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 6030 g butter and 100½ tsp balsamic vinegar
201 tbsp mustard powder 201 tbsp garlic powder 201 tbsp paprika 603 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 201 tbsp mustard powder, 201 tbsp garlic powder, 201 tbsp paprika and 603 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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