Link: youtu.be
Origin: Fallow
Serves: - 528 +
Ingredients
220 kg rib of beef 2200 g salt
Method
Cover 220 kg rib of beef with 2200 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
88 rib cap meat, diced 88 rib cap fat, diced 176 carrots, chopped 176 sticks celery, chopped 88 shallot, chopped 17600 g mushrooms, sliced 528 cloves garlic 176 sprigs thyme 33000 ml red wine 88 litre beef stock 2640 g butter 44 tsp balsamic vinegar
Meanwhile slowly render 88 rib cap fat, diced on low heat Brown 88 rib cap meat, diced in a pot Remove meat from pot Add 176 carrots, chopped, 88 shallot, chopped, 176 sticks celery, chopped Add 17600 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 528 cloves garlic and 176 sprigs thyme Add 33000 ml red wine, reduce by 50% Add 88 litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 2640 g butter and 44 tsp balsamic vinegar
88 tbsp mustard powder 88 tbsp garlic powder 88 tbsp paprika 264 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 88 tbsp mustard powder, 88 tbsp garlic powder, 88 tbsp paprika and 264 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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