Link: youtu.be
Origin: Fallow
Serves: - 738 +
Ingredients
307½ kg rib of beef 3075 g salt
Method
Cover 307½ kg rib of beef with 3075 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
123 rib cap meat, diced 123 rib cap fat, diced 246 carrots, chopped 246 sticks celery, chopped 123 shallot, chopped 24600 g mushrooms, sliced 738 cloves garlic 246 sprigs thyme 46125 ml red wine 123 litre beef stock 3690 g butter 61½ tsp balsamic vinegar
Meanwhile slowly render 123 rib cap fat, diced on low heat Brown 123 rib cap meat, diced in a pot Remove meat from pot Add 246 carrots, chopped, 123 shallot, chopped, 246 sticks celery, chopped Add 24600 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 738 cloves garlic and 246 sprigs thyme Add 46125 ml red wine, reduce by 50% Add 123 litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 3690 g butter and 61½ tsp balsamic vinegar
123 tbsp mustard powder 123 tbsp garlic powder 123 tbsp paprika 369 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 123 tbsp mustard powder, 123 tbsp garlic powder, 123 tbsp paprika and 369 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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