Link: youtu.be
Origin: Fallow
Serves: - 534 +
Ingredients
222½ kg rib of beef 2225 g salt
Method
Cover 222½ kg rib of beef with 2225 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
89 rib cap meat, diced 89 rib cap fat, diced 178 carrots, chopped 178 sticks celery, chopped 89 shallot, chopped 17800 g mushrooms, sliced 534 cloves garlic 178 sprigs thyme 33375 ml red wine 89 litre beef stock 2670 g butter 44½ tsp balsamic vinegar
Meanwhile slowly render 89 rib cap fat, diced on low heat Brown 89 rib cap meat, diced in a pot Remove meat from pot Add 178 carrots, chopped, 89 shallot, chopped, 178 sticks celery, chopped Add 17800 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 534 cloves garlic and 178 sprigs thyme Add 33375 ml red wine, reduce by 50% Add 89 litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 2670 g butter and 44½ tsp balsamic vinegar
89 tbsp mustard powder 89 tbsp garlic powder 89 tbsp paprika 267 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 89 tbsp mustard powder, 89 tbsp garlic powder, 89 tbsp paprika and 267 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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