Link: youtu.be
Origin: Fallow
Serves: - 1230 +
Ingredients
512½ kg rib of beef 5125 g salt
Method
Cover 512½ kg rib of beef with 5125 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
205 rib cap meat, diced 205 rib cap fat, diced 410 carrots, chopped 410 sticks celery, chopped 205 shallot, chopped 41000 g mushrooms, sliced 1230 cloves garlic 410 sprigs thyme 76875 ml red wine 205 litre beef stock 6150 g butter 102½ tsp balsamic vinegar
Meanwhile slowly render 205 rib cap fat, diced on low heat Brown 205 rib cap meat, diced in a pot Remove meat from pot Add 410 carrots, chopped, 205 shallot, chopped, 410 sticks celery, chopped Add 41000 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 1230 cloves garlic and 410 sprigs thyme Add 76875 ml red wine, reduce by 50% Add 205 litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 6150 g butter and 102½ tsp balsamic vinegar
205 tbsp mustard powder 205 tbsp garlic powder 205 tbsp paprika 615 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 205 tbsp mustard powder, 205 tbsp garlic powder, 205 tbsp paprika and 615 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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