Link: youtu.be
Origin: Fallow
Serves: - 564 +
Ingredients
235 kg rib of beef 2350 g salt
Method
Cover 235 kg rib of beef with 2350 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
94 rib cap meat, diced 94 rib cap fat, diced 188 carrots, chopped 188 sticks celery, chopped 94 shallot, chopped 18800 g mushrooms, sliced 564 cloves garlic 188 sprigs thyme 35250 ml red wine 94 litre beef stock 2820 g butter 47 tsp balsamic vinegar
Meanwhile slowly render 94 rib cap fat, diced on low heat Brown 94 rib cap meat, diced in a pot Remove meat from pot Add 188 carrots, chopped, 94 shallot, chopped, 188 sticks celery, chopped Add 18800 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 564 cloves garlic and 188 sprigs thyme Add 35250 ml red wine, reduce by 50% Add 94 litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 2820 g butter and 47 tsp balsamic vinegar
94 tbsp mustard powder 94 tbsp garlic powder 94 tbsp paprika 282 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 94 tbsp mustard powder, 94 tbsp garlic powder, 94 tbsp paprika and 282 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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