Link: youtu.be
Origin: Fallow
Serves: - 672 +
Ingredients
280 kg rib of beef 2800 g salt
Method
Cover 280 kg rib of beef with 2800 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
112 rib cap meat, diced 112 rib cap fat, diced 224 carrots, chopped 224 sticks celery, chopped 112 shallot, chopped 22400 g mushrooms, sliced 672 cloves garlic 224 sprigs thyme 42000 ml red wine 112 litre beef stock 3360 g butter 56 tsp balsamic vinegar
Meanwhile slowly render 112 rib cap fat, diced on low heat Brown 112 rib cap meat, diced in a pot Remove meat from pot Add 224 carrots, chopped, 112 shallot, chopped, 224 sticks celery, chopped Add 22400 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 672 cloves garlic and 224 sprigs thyme Add 42000 ml red wine, reduce by 50% Add 112 litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 3360 g butter and 56 tsp balsamic vinegar
112 tbsp mustard powder 112 tbsp garlic powder 112 tbsp paprika 336 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 112 tbsp mustard powder, 112 tbsp garlic powder, 112 tbsp paprika and 336 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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