Link: youtu.be
Origin: Fallow
Serves: - 678 +
Ingredients
282½ kg rib of beef 2825 g salt
Method
Cover 282½ kg rib of beef with 2825 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
113 rib cap meat, diced 113 rib cap fat, diced 226 carrots, chopped 226 sticks celery, chopped 113 shallot, chopped 22600 g mushrooms, sliced 678 cloves garlic 226 sprigs thyme 42375 ml red wine 113 litre beef stock 3390 g butter 56½ tsp balsamic vinegar
Meanwhile slowly render 113 rib cap fat, diced on low heat Brown 113 rib cap meat, diced in a pot Remove meat from pot Add 226 carrots, chopped, 113 shallot, chopped, 226 sticks celery, chopped Add 22600 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 678 cloves garlic and 226 sprigs thyme Add 42375 ml red wine, reduce by 50% Add 113 litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 3390 g butter and 56½ tsp balsamic vinegar
113 tbsp mustard powder 113 tbsp garlic powder 113 tbsp paprika 339 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 113 tbsp mustard powder, 113 tbsp garlic powder, 113 tbsp paprika and 339 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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