Link: youtu.be
Origin: Fallow
Serves: - 630 +
Ingredients
262½ kg rib of beef 2625 g salt
Method
Cover 262½ kg rib of beef with 2625 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
105 rib cap meat, diced 105 rib cap fat, diced 210 carrots, chopped 210 sticks celery, chopped 105 shallot, chopped 21000 g mushrooms, sliced 630 cloves garlic 210 sprigs thyme 39375 ml red wine 105 litre beef stock 3150 g butter 52½ tsp balsamic vinegar
Meanwhile slowly render 105 rib cap fat, diced on low heat Brown 105 rib cap meat, diced in a pot Remove meat from pot Add 210 carrots, chopped, 105 shallot, chopped, 210 sticks celery, chopped Add 21000 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 630 cloves garlic and 210 sprigs thyme Add 39375 ml red wine, reduce by 50% Add 105 litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 3150 g butter and 52½ tsp balsamic vinegar
105 tbsp mustard powder 105 tbsp garlic powder 105 tbsp paprika 315 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 105 tbsp mustard powder, 105 tbsp garlic powder, 105 tbsp paprika and 315 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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