Link: youtu.be
Origin: Fallow
Serves: - 636 +
Ingredients
265 kg rib of beef 2650 g salt
Method
Cover 265 kg rib of beef with 2650 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
106 rib cap meat, diced 106 rib cap fat, diced 212 carrots, chopped 212 sticks celery, chopped 106 shallot, chopped 21200 g mushrooms, sliced 636 cloves garlic 212 sprigs thyme 39750 ml red wine 106 litre beef stock 3180 g butter 53 tsp balsamic vinegar
Meanwhile slowly render 106 rib cap fat, diced on low heat Brown 106 rib cap meat, diced in a pot Remove meat from pot Add 212 carrots, chopped, 106 shallot, chopped, 212 sticks celery, chopped Add 21200 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 636 cloves garlic and 212 sprigs thyme Add 39750 ml red wine, reduce by 50% Add 106 litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 3180 g butter and 53 tsp balsamic vinegar
106 tbsp mustard powder 106 tbsp garlic powder 106 tbsp paprika 318 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 106 tbsp mustard powder, 106 tbsp garlic powder, 106 tbsp paprika and 318 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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