Link: youtu.be
Origin: Fallow
Serves: - 624 +
Ingredients
260 kg rib of beef 2600 g salt
Method
Cover 260 kg rib of beef with 2600 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
104 rib cap meat, diced 104 rib cap fat, diced 208 carrots, chopped 208 sticks celery, chopped 104 shallot, chopped 20800 g mushrooms, sliced 624 cloves garlic 208 sprigs thyme 39000 ml red wine 104 litre beef stock 3120 g butter 52 tsp balsamic vinegar
Meanwhile slowly render 104 rib cap fat, diced on low heat Brown 104 rib cap meat, diced in a pot Remove meat from pot Add 208 carrots, chopped, 104 shallot, chopped, 208 sticks celery, chopped Add 20800 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 624 cloves garlic and 208 sprigs thyme Add 39000 ml red wine, reduce by 50% Add 104 litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 3120 g butter and 52 tsp balsamic vinegar
104 tbsp mustard powder 104 tbsp garlic powder 104 tbsp paprika 312 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 104 tbsp mustard powder, 104 tbsp garlic powder, 104 tbsp paprika and 312 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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