Link: youtu.be
Origin: Fallow
Serves: - 714 +
Ingredients
297½ kg rib of beef 2975 g salt
Method
Cover 297½ kg rib of beef with 2975 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
119 rib cap meat, diced 119 rib cap fat, diced 238 carrots, chopped 238 sticks celery, chopped 119 shallot, chopped 23800 g mushrooms, sliced 714 cloves garlic 238 sprigs thyme 44625 ml red wine 119 litre beef stock 3570 g butter 59½ tsp balsamic vinegar
Meanwhile slowly render 119 rib cap fat, diced on low heat Brown 119 rib cap meat, diced in a pot Remove meat from pot Add 238 carrots, chopped, 119 shallot, chopped, 238 sticks celery, chopped Add 23800 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 714 cloves garlic and 238 sprigs thyme Add 44625 ml red wine, reduce by 50% Add 119 litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 3570 g butter and 59½ tsp balsamic vinegar
119 tbsp mustard powder 119 tbsp garlic powder 119 tbsp paprika 357 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 119 tbsp mustard powder, 119 tbsp garlic powder, 119 tbsp paprika and 357 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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