Link: youtu.be
Origin: Fallow
Serves: - 648 +
Ingredients
270 kg rib of beef 2700 g salt
Method
Cover 270 kg rib of beef with 2700 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
108 rib cap meat, diced 108 rib cap fat, diced 216 carrots, chopped 216 sticks celery, chopped 108 shallot, chopped 21600 g mushrooms, sliced 648 cloves garlic 216 sprigs thyme 40500 ml red wine 108 litre beef stock 3240 g butter 54 tsp balsamic vinegar
Meanwhile slowly render 108 rib cap fat, diced on low heat Brown 108 rib cap meat, diced in a pot Remove meat from pot Add 216 carrots, chopped, 108 shallot, chopped, 216 sticks celery, chopped Add 21600 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 648 cloves garlic and 216 sprigs thyme Add 40500 ml red wine, reduce by 50% Add 108 litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 3240 g butter and 54 tsp balsamic vinegar
108 tbsp mustard powder 108 tbsp garlic powder 108 tbsp paprika 324 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 108 tbsp mustard powder, 108 tbsp garlic powder, 108 tbsp paprika and 324 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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