Link: youtu.be
Origin: Fallow
Serves: - 1236 +
Ingredients
515 kg rib of beef 5150 g salt
Method
Cover 515 kg rib of beef with 5150 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
206 rib cap meat, diced 206 rib cap fat, diced 412 carrots, chopped 412 sticks celery, chopped 206 shallot, chopped 41200 g mushrooms, sliced 1236 cloves garlic 412 sprigs thyme 77250 ml red wine 206 litre beef stock 6180 g butter 103 tsp balsamic vinegar
Meanwhile slowly render 206 rib cap fat, diced on low heat Brown 206 rib cap meat, diced in a pot Remove meat from pot Add 412 carrots, chopped, 206 shallot, chopped, 412 sticks celery, chopped Add 41200 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 1236 cloves garlic and 412 sprigs thyme Add 77250 ml red wine, reduce by 50% Add 206 litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 6180 g butter and 103 tsp balsamic vinegar
206 tbsp mustard powder 206 tbsp garlic powder 206 tbsp paprika 618 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 206 tbsp mustard powder, 206 tbsp garlic powder, 206 tbsp paprika and 618 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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