Link: youtu.be
Origin: Fallow
Serves: - 1248 +
Ingredients
520 kg rib of beef 5200 g salt
Method
Cover 520 kg rib of beef with 5200 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
208 rib cap meat, diced 208 rib cap fat, diced 416 carrots, chopped 416 sticks celery, chopped 208 shallot, chopped 41600 g mushrooms, sliced 1248 cloves garlic 416 sprigs thyme 78000 ml red wine 208 litre beef stock 6240 g butter 104 tsp balsamic vinegar
Meanwhile slowly render 208 rib cap fat, diced on low heat Brown 208 rib cap meat, diced in a pot Remove meat from pot Add 416 carrots, chopped, 208 shallot, chopped, 416 sticks celery, chopped Add 41600 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 1248 cloves garlic and 416 sprigs thyme Add 78000 ml red wine, reduce by 50% Add 208 litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 6240 g butter and 104 tsp balsamic vinegar
208 tbsp mustard powder 208 tbsp garlic powder 208 tbsp paprika 624 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 208 tbsp mustard powder, 208 tbsp garlic powder, 208 tbsp paprika and 624 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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