Link: youtu.be
Origin: Fallow
Serves: - 774 +
Ingredients
322½ kg rib of beef 3225 g salt
Method
Cover 322½ kg rib of beef with 3225 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
129 rib cap meat, diced 129 rib cap fat, diced 258 carrots, chopped 258 sticks celery, chopped 129 shallot, chopped 25800 g mushrooms, sliced 774 cloves garlic 258 sprigs thyme 48375 ml red wine 129 litre beef stock 3870 g butter 64½ tsp balsamic vinegar
Meanwhile slowly render 129 rib cap fat, diced on low heat Brown 129 rib cap meat, diced in a pot Remove meat from pot Add 258 carrots, chopped, 129 shallot, chopped, 258 sticks celery, chopped Add 25800 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 774 cloves garlic and 258 sprigs thyme Add 48375 ml red wine, reduce by 50% Add 129 litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 3870 g butter and 64½ tsp balsamic vinegar
129 tbsp mustard powder 129 tbsp garlic powder 129 tbsp paprika 387 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 129 tbsp mustard powder, 129 tbsp garlic powder, 129 tbsp paprika and 387 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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