Link: youtu.be
Origin: Fallow
Serves: - 708 +
Ingredients
295 kg rib of beef 2950 g salt
Method
Cover 295 kg rib of beef with 2950 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
118 rib cap meat, diced 118 rib cap fat, diced 236 carrots, chopped 236 sticks celery, chopped 118 shallot, chopped 23600 g mushrooms, sliced 708 cloves garlic 236 sprigs thyme 44250 ml red wine 118 litre beef stock 3540 g butter 59 tsp balsamic vinegar
Meanwhile slowly render 118 rib cap fat, diced on low heat Brown 118 rib cap meat, diced in a pot Remove meat from pot Add 236 carrots, chopped, 118 shallot, chopped, 236 sticks celery, chopped Add 23600 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 708 cloves garlic and 236 sprigs thyme Add 44250 ml red wine, reduce by 50% Add 118 litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 3540 g butter and 59 tsp balsamic vinegar
118 tbsp mustard powder 118 tbsp garlic powder 118 tbsp paprika 354 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 118 tbsp mustard powder, 118 tbsp garlic powder, 118 tbsp paprika and 354 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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