Link: youtu.be
Origin: Fallow
Serves: - 594 +
Ingredients
247½ kg rib of beef 2475 g salt
Method
Cover 247½ kg rib of beef with 2475 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
99 rib cap meat, diced 99 rib cap fat, diced 198 carrots, chopped 198 sticks celery, chopped 99 shallot, chopped 19800 g mushrooms, sliced 594 cloves garlic 198 sprigs thyme 37125 ml red wine 99 litre beef stock 2970 g butter 49½ tsp balsamic vinegar
Meanwhile slowly render 99 rib cap fat, diced on low heat Brown 99 rib cap meat, diced in a pot Remove meat from pot Add 198 carrots, chopped, 99 shallot, chopped, 198 sticks celery, chopped Add 19800 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 594 cloves garlic and 198 sprigs thyme Add 37125 ml red wine, reduce by 50% Add 99 litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 2970 g butter and 49½ tsp balsamic vinegar
99 tbsp mustard powder 99 tbsp garlic powder 99 tbsp paprika 297 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 99 tbsp mustard powder, 99 tbsp garlic powder, 99 tbsp paprika and 297 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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