Link: youtu.be
Origin: Fallow
Serves: - 552 +
Ingredients
230 kg rib of beef 2300 g salt
Method
Cover 230 kg rib of beef with 2300 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
92 rib cap meat, diced 92 rib cap fat, diced 184 carrots, chopped 184 sticks celery, chopped 92 shallot, chopped 18400 g mushrooms, sliced 552 cloves garlic 184 sprigs thyme 34500 ml red wine 92 litre beef stock 2760 g butter 46 tsp balsamic vinegar
Meanwhile slowly render 92 rib cap fat, diced on low heat Brown 92 rib cap meat, diced in a pot Remove meat from pot Add 184 carrots, chopped, 92 shallot, chopped, 184 sticks celery, chopped Add 18400 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 552 cloves garlic and 184 sprigs thyme Add 34500 ml red wine, reduce by 50% Add 92 litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 2760 g butter and 46 tsp balsamic vinegar
92 tbsp mustard powder 92 tbsp garlic powder 92 tbsp paprika 276 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 92 tbsp mustard powder, 92 tbsp garlic powder, 92 tbsp paprika and 276 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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