Link: youtu.be
Origin: Fallow
Serves: - 750 +
Ingredients
312½ kg rib of beef 3125 g salt
Method
Cover 312½ kg rib of beef with 3125 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
125 rib cap meat, diced 125 rib cap fat, diced 250 carrots, chopped 250 sticks celery, chopped 125 shallot, chopped 25000 g mushrooms, sliced 750 cloves garlic 250 sprigs thyme 46875 ml red wine 125 litre beef stock 3750 g butter 62½ tsp balsamic vinegar
Meanwhile slowly render 125 rib cap fat, diced on low heat Brown 125 rib cap meat, diced in a pot Remove meat from pot Add 250 carrots, chopped, 125 shallot, chopped, 250 sticks celery, chopped Add 25000 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 750 cloves garlic and 250 sprigs thyme Add 46875 ml red wine, reduce by 50% Add 125 litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 3750 g butter and 62½ tsp balsamic vinegar
125 tbsp mustard powder 125 tbsp garlic powder 125 tbsp paprika 375 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 125 tbsp mustard powder, 125 tbsp garlic powder, 125 tbsp paprika and 375 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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