Link: youtu.be
Origin: Fallow
Serves: - 762 +
Ingredients
317½ kg rib of beef 3175 g salt
Method
Cover 317½ kg rib of beef with 3175 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
127 rib cap meat, diced 127 rib cap fat, diced 254 carrots, chopped 254 sticks celery, chopped 127 shallot, chopped 25400 g mushrooms, sliced 762 cloves garlic 254 sprigs thyme 47625 ml red wine 127 litre beef stock 3810 g butter 63½ tsp balsamic vinegar
Meanwhile slowly render 127 rib cap fat, diced on low heat Brown 127 rib cap meat, diced in a pot Remove meat from pot Add 254 carrots, chopped, 127 shallot, chopped, 254 sticks celery, chopped Add 25400 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 762 cloves garlic and 254 sprigs thyme Add 47625 ml red wine, reduce by 50% Add 127 litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 3810 g butter and 63½ tsp balsamic vinegar
127 tbsp mustard powder 127 tbsp garlic powder 127 tbsp paprika 381 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 127 tbsp mustard powder, 127 tbsp garlic powder, 127 tbsp paprika and 381 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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