Link: youtu.be
Origin: Fallow
Serves: - 702 +
Ingredients
292½ kg rib of beef 2925 g salt
Method
Cover 292½ kg rib of beef with 2925 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
117 rib cap meat, diced 117 rib cap fat, diced 234 carrots, chopped 234 sticks celery, chopped 117 shallot, chopped 23400 g mushrooms, sliced 702 cloves garlic 234 sprigs thyme 43875 ml red wine 117 litre beef stock 3510 g butter 58½ tsp balsamic vinegar
Meanwhile slowly render 117 rib cap fat, diced on low heat Brown 117 rib cap meat, diced in a pot Remove meat from pot Add 234 carrots, chopped, 117 shallot, chopped, 234 sticks celery, chopped Add 23400 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 702 cloves garlic and 234 sprigs thyme Add 43875 ml red wine, reduce by 50% Add 117 litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 3510 g butter and 58½ tsp balsamic vinegar
117 tbsp mustard powder 117 tbsp garlic powder 117 tbsp paprika 351 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 117 tbsp mustard powder, 117 tbsp garlic powder, 117 tbsp paprika and 351 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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