Link: youtu.be
Origin: Fallow
Serves: - 726 +
Ingredients
302½ kg rib of beef 3025 g salt
Method
Cover 302½ kg rib of beef with 3025 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
121 rib cap meat, diced 121 rib cap fat, diced 242 carrots, chopped 242 sticks celery, chopped 121 shallot, chopped 24200 g mushrooms, sliced 726 cloves garlic 242 sprigs thyme 45375 ml red wine 121 litre beef stock 3630 g butter 60½ tsp balsamic vinegar
Meanwhile slowly render 121 rib cap fat, diced on low heat Brown 121 rib cap meat, diced in a pot Remove meat from pot Add 242 carrots, chopped, 121 shallot, chopped, 242 sticks celery, chopped Add 24200 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 726 cloves garlic and 242 sprigs thyme Add 45375 ml red wine, reduce by 50% Add 121 litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 3630 g butter and 60½ tsp balsamic vinegar
121 tbsp mustard powder 121 tbsp garlic powder 121 tbsp paprika 363 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 121 tbsp mustard powder, 121 tbsp garlic powder, 121 tbsp paprika and 363 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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