Link: youtu.be
Origin: Fallow
Serves: - 570 +
Ingredients
237½ kg rib of beef 2375 g salt
Method
Cover 237½ kg rib of beef with 2375 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
95 rib cap meat, diced 95 rib cap fat, diced 190 carrots, chopped 190 sticks celery, chopped 95 shallot, chopped 19000 g mushrooms, sliced 570 cloves garlic 190 sprigs thyme 35625 ml red wine 95 litre beef stock 2850 g butter 47½ tsp balsamic vinegar
Meanwhile slowly render 95 rib cap fat, diced on low heat Brown 95 rib cap meat, diced in a pot Remove meat from pot Add 190 carrots, chopped, 95 shallot, chopped, 190 sticks celery, chopped Add 19000 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 570 cloves garlic and 190 sprigs thyme Add 35625 ml red wine, reduce by 50% Add 95 litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 2850 g butter and 47½ tsp balsamic vinegar
95 tbsp mustard powder 95 tbsp garlic powder 95 tbsp paprika 285 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 95 tbsp mustard powder, 95 tbsp garlic powder, 95 tbsp paprika and 285 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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