Link: youtu.be
Origin: Fallow
Serves: - 1266 +
Ingredients
527½ kg rib of beef 5275 g salt
Method
Cover 527½ kg rib of beef with 5275 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
211 rib cap meat, diced 211 rib cap fat, diced 422 carrots, chopped 422 sticks celery, chopped 211 shallot, chopped 42200 g mushrooms, sliced 1266 cloves garlic 422 sprigs thyme 79125 ml red wine 211 litre beef stock 6330 g butter 105½ tsp balsamic vinegar
Meanwhile slowly render 211 rib cap fat, diced on low heat Brown 211 rib cap meat, diced in a pot Remove meat from pot Add 422 carrots, chopped, 211 shallot, chopped, 422 sticks celery, chopped Add 42200 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 1266 cloves garlic and 422 sprigs thyme Add 79125 ml red wine, reduce by 50% Add 211 litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 6330 g butter and 105½ tsp balsamic vinegar
211 tbsp mustard powder 211 tbsp garlic powder 211 tbsp paprika 633 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 211 tbsp mustard powder, 211 tbsp garlic powder, 211 tbsp paprika and 633 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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