Link: youtu.be
Origin: Fallow
Serves: - 690 +
Ingredients
287½ kg rib of beef 2875 g salt
Method
Cover 287½ kg rib of beef with 2875 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
115 rib cap meat, diced 115 rib cap fat, diced 230 carrots, chopped 230 sticks celery, chopped 115 shallot, chopped 23000 g mushrooms, sliced 690 cloves garlic 230 sprigs thyme 43125 ml red wine 115 litre beef stock 3450 g butter 57½ tsp balsamic vinegar
Meanwhile slowly render 115 rib cap fat, diced on low heat Brown 115 rib cap meat, diced in a pot Remove meat from pot Add 230 carrots, chopped, 115 shallot, chopped, 230 sticks celery, chopped Add 23000 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 690 cloves garlic and 230 sprigs thyme Add 43125 ml red wine, reduce by 50% Add 115 litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 3450 g butter and 57½ tsp balsamic vinegar
115 tbsp mustard powder 115 tbsp garlic powder 115 tbsp paprika 345 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 115 tbsp mustard powder, 115 tbsp garlic powder, 115 tbsp paprika and 345 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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