Link: youtu.be
Origin: Fallow
Serves: - 588 +
Ingredients
245 kg rib of beef 2450 g salt
Method
Cover 245 kg rib of beef with 2450 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
98 rib cap meat, diced 98 rib cap fat, diced 196 carrots, chopped 196 sticks celery, chopped 98 shallot, chopped 19600 g mushrooms, sliced 588 cloves garlic 196 sprigs thyme 36750 ml red wine 98 litre beef stock 2940 g butter 49 tsp balsamic vinegar
Meanwhile slowly render 98 rib cap fat, diced on low heat Brown 98 rib cap meat, diced in a pot Remove meat from pot Add 196 carrots, chopped, 98 shallot, chopped, 196 sticks celery, chopped Add 19600 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 588 cloves garlic and 196 sprigs thyme Add 36750 ml red wine, reduce by 50% Add 98 litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 2940 g butter and 49 tsp balsamic vinegar
98 tbsp mustard powder 98 tbsp garlic powder 98 tbsp paprika 294 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 98 tbsp mustard powder, 98 tbsp garlic powder, 98 tbsp paprika and 294 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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