Link: youtu.be
Origin: Fallow
Serves: - 618 +
Ingredients
257½ kg rib of beef 2575 g salt
Method
Cover 257½ kg rib of beef with 2575 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
103 rib cap meat, diced 103 rib cap fat, diced 206 carrots, chopped 206 sticks celery, chopped 103 shallot, chopped 20600 g mushrooms, sliced 618 cloves garlic 206 sprigs thyme 38625 ml red wine 103 litre beef stock 3090 g butter 51½ tsp balsamic vinegar
Meanwhile slowly render 103 rib cap fat, diced on low heat Brown 103 rib cap meat, diced in a pot Remove meat from pot Add 206 carrots, chopped, 103 shallot, chopped, 206 sticks celery, chopped Add 20600 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 618 cloves garlic and 206 sprigs thyme Add 38625 ml red wine, reduce by 50% Add 103 litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 3090 g butter and 51½ tsp balsamic vinegar
103 tbsp mustard powder 103 tbsp garlic powder 103 tbsp paprika 309 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 103 tbsp mustard powder, 103 tbsp garlic powder, 103 tbsp paprika and 309 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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