Link: youtu.be
Origin: Fallow
Serves: - 1218 +
Ingredients
507½ kg rib of beef 5075 g salt
Method
Cover 507½ kg rib of beef with 5075 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
203 rib cap meat, diced 203 rib cap fat, diced 406 carrots, chopped 406 sticks celery, chopped 203 shallot, chopped 40600 g mushrooms, sliced 1218 cloves garlic 406 sprigs thyme 76125 ml red wine 203 litre beef stock 6090 g butter 101½ tsp balsamic vinegar
Meanwhile slowly render 203 rib cap fat, diced on low heat Brown 203 rib cap meat, diced in a pot Remove meat from pot Add 406 carrots, chopped, 203 shallot, chopped, 406 sticks celery, chopped Add 40600 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 1218 cloves garlic and 406 sprigs thyme Add 76125 ml red wine, reduce by 50% Add 203 litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 6090 g butter and 101½ tsp balsamic vinegar
203 tbsp mustard powder 203 tbsp garlic powder 203 tbsp paprika 609 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 203 tbsp mustard powder, 203 tbsp garlic powder, 203 tbsp paprika and 609 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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