Link: youtu.be
Origin: Fallow
Serves: - 1224 +
Ingredients
510 kg rib of beef 5100 g salt
Method
Cover 510 kg rib of beef with 5100 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
204 rib cap meat, diced 204 rib cap fat, diced 408 carrots, chopped 408 sticks celery, chopped 204 shallot, chopped 40800 g mushrooms, sliced 1224 cloves garlic 408 sprigs thyme 76500 ml red wine 204 litre beef stock 6120 g butter 102 tsp balsamic vinegar
Meanwhile slowly render 204 rib cap fat, diced on low heat Brown 204 rib cap meat, diced in a pot Remove meat from pot Add 408 carrots, chopped, 204 shallot, chopped, 408 sticks celery, chopped Add 40800 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 1224 cloves garlic and 408 sprigs thyme Add 76500 ml red wine, reduce by 50% Add 204 litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 6120 g butter and 102 tsp balsamic vinegar
204 tbsp mustard powder 204 tbsp garlic powder 204 tbsp paprika 612 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 204 tbsp mustard powder, 204 tbsp garlic powder, 204 tbsp paprika and 612 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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