Link: youtu.be
Origin: Fallow
Serves: - 1254 +
Ingredients
522½ kg rib of beef 5225 g salt
Method
Cover 522½ kg rib of beef with 5225 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
209 rib cap meat, diced 209 rib cap fat, diced 418 carrots, chopped 418 sticks celery, chopped 209 shallot, chopped 41800 g mushrooms, sliced 1254 cloves garlic 418 sprigs thyme 78375 ml red wine 209 litre beef stock 6270 g butter 104½ tsp balsamic vinegar
Meanwhile slowly render 209 rib cap fat, diced on low heat Brown 209 rib cap meat, diced in a pot Remove meat from pot Add 418 carrots, chopped, 209 shallot, chopped, 418 sticks celery, chopped Add 41800 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 1254 cloves garlic and 418 sprigs thyme Add 78375 ml red wine, reduce by 50% Add 209 litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 6270 g butter and 104½ tsp balsamic vinegar
209 tbsp mustard powder 209 tbsp garlic powder 209 tbsp paprika 627 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 209 tbsp mustard powder, 209 tbsp garlic powder, 209 tbsp paprika and 627 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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