Link: youtu.be
Origin: Fallow
Serves: - 516 +
Ingredients
215 kg rib of beef 2150 g salt
Method
Cover 215 kg rib of beef with 2150 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
86 rib cap meat, diced 86 rib cap fat, diced 172 carrots, chopped 172 sticks celery, chopped 86 shallot, chopped 17200 g mushrooms, sliced 516 cloves garlic 172 sprigs thyme 32250 ml red wine 86 litre beef stock 2580 g butter 43 tsp balsamic vinegar
Meanwhile slowly render 86 rib cap fat, diced on low heat Brown 86 rib cap meat, diced in a pot Remove meat from pot Add 172 carrots, chopped, 86 shallot, chopped, 172 sticks celery, chopped Add 17200 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 516 cloves garlic and 172 sprigs thyme Add 32250 ml red wine, reduce by 50% Add 86 litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 2580 g butter and 43 tsp balsamic vinegar
86 tbsp mustard powder 86 tbsp garlic powder 86 tbsp paprika 258 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 86 tbsp mustard powder, 86 tbsp garlic powder, 86 tbsp paprika and 258 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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