Link: youtu.be
Origin: Fallow
Serves: - 510 +
Ingredients
212½ kg rib of beef 2125 g salt
Method
Cover 212½ kg rib of beef with 2125 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
85 rib cap meat, diced 85 rib cap fat, diced 170 carrots, chopped 170 sticks celery, chopped 85 shallot, chopped 17000 g mushrooms, sliced 510 cloves garlic 170 sprigs thyme 31875 ml red wine 85 litre beef stock 2550 g butter 42½ tsp balsamic vinegar
Meanwhile slowly render 85 rib cap fat, diced on low heat Brown 85 rib cap meat, diced in a pot Remove meat from pot Add 170 carrots, chopped, 85 shallot, chopped, 170 sticks celery, chopped Add 17000 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 510 cloves garlic and 170 sprigs thyme Add 31875 ml red wine, reduce by 50% Add 85 litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 2550 g butter and 42½ tsp balsamic vinegar
85 tbsp mustard powder 85 tbsp garlic powder 85 tbsp paprika 255 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 85 tbsp mustard powder, 85 tbsp garlic powder, 85 tbsp paprika and 255 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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