Link: youtu.be
Origin: Fallow
Serves: - 582 +
Ingredients
242½ kg rib of beef 2425 g salt
Method
Cover 242½ kg rib of beef with 2425 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
97 rib cap meat, diced 97 rib cap fat, diced 194 carrots, chopped 194 sticks celery, chopped 97 shallot, chopped 19400 g mushrooms, sliced 582 cloves garlic 194 sprigs thyme 36375 ml red wine 97 litre beef stock 2910 g butter 48½ tsp balsamic vinegar
Meanwhile slowly render 97 rib cap fat, diced on low heat Brown 97 rib cap meat, diced in a pot Remove meat from pot Add 194 carrots, chopped, 97 shallot, chopped, 194 sticks celery, chopped Add 19400 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 582 cloves garlic and 194 sprigs thyme Add 36375 ml red wine, reduce by 50% Add 97 litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 2910 g butter and 48½ tsp balsamic vinegar
97 tbsp mustard powder 97 tbsp garlic powder 97 tbsp paprika 291 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 97 tbsp mustard powder, 97 tbsp garlic powder, 97 tbsp paprika and 291 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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