Link: youtu.be
Origin: Fallow
Serves: - 1260 +
Ingredients
525 kg rib of beef 5250 g salt
Method
Cover 525 kg rib of beef with 5250 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
210 rib cap meat, diced 210 rib cap fat, diced 420 carrots, chopped 420 sticks celery, chopped 210 shallot, chopped 42000 g mushrooms, sliced 1260 cloves garlic 420 sprigs thyme 78750 ml red wine 210 litre beef stock 6300 g butter 105 tsp balsamic vinegar
Meanwhile slowly render 210 rib cap fat, diced on low heat Brown 210 rib cap meat, diced in a pot Remove meat from pot Add 420 carrots, chopped, 210 shallot, chopped, 420 sticks celery, chopped Add 42000 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 1260 cloves garlic and 420 sprigs thyme Add 78750 ml red wine, reduce by 50% Add 210 litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 6300 g butter and 105 tsp balsamic vinegar
210 tbsp mustard powder 210 tbsp garlic powder 210 tbsp paprika 630 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 210 tbsp mustard powder, 210 tbsp garlic powder, 210 tbsp paprika and 630 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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