Link: youtu.be
Origin: Fallow
Serves: - 684 +
Ingredients
285 kg rib of beef 2850 g salt
Method
Cover 285 kg rib of beef with 2850 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
114 rib cap meat, diced 114 rib cap fat, diced 228 carrots, chopped 228 sticks celery, chopped 114 shallot, chopped 22800 g mushrooms, sliced 684 cloves garlic 228 sprigs thyme 42750 ml red wine 114 litre beef stock 3420 g butter 57 tsp balsamic vinegar
Meanwhile slowly render 114 rib cap fat, diced on low heat Brown 114 rib cap meat, diced in a pot Remove meat from pot Add 228 carrots, chopped, 114 shallot, chopped, 228 sticks celery, chopped Add 22800 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 684 cloves garlic and 228 sprigs thyme Add 42750 ml red wine, reduce by 50% Add 114 litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 3420 g butter and 57 tsp balsamic vinegar
114 tbsp mustard powder 114 tbsp garlic powder 114 tbsp paprika 342 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 114 tbsp mustard powder, 114 tbsp garlic powder, 114 tbsp paprika and 342 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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