Link: youtu.be
Origin: Fallow
Serves: - 666 +
Ingredients
277½ kg rib of beef 2775 g salt
Method
Cover 277½ kg rib of beef with 2775 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
111 rib cap meat, diced 111 rib cap fat, diced 222 carrots, chopped 222 sticks celery, chopped 111 shallot, chopped 22200 g mushrooms, sliced 666 cloves garlic 222 sprigs thyme 41625 ml red wine 111 litre beef stock 3330 g butter 55½ tsp balsamic vinegar
Meanwhile slowly render 111 rib cap fat, diced on low heat Brown 111 rib cap meat, diced in a pot Remove meat from pot Add 222 carrots, chopped, 111 shallot, chopped, 222 sticks celery, chopped Add 22200 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 666 cloves garlic and 222 sprigs thyme Add 41625 ml red wine, reduce by 50% Add 111 litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 3330 g butter and 55½ tsp balsamic vinegar
111 tbsp mustard powder 111 tbsp garlic powder 111 tbsp paprika 333 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 111 tbsp mustard powder, 111 tbsp garlic powder, 111 tbsp paprika and 333 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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