Link: youtu.be
Origin: Fallow
Serves: - 786 +
Ingredients
327½ kg rib of beef 3275 g salt
Method
Cover 327½ kg rib of beef with 3275 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
131 rib cap meat, diced 131 rib cap fat, diced 262 carrots, chopped 262 sticks celery, chopped 131 shallot, chopped 26200 g mushrooms, sliced 786 cloves garlic 262 sprigs thyme 49125 ml red wine 131 litre beef stock 3930 g butter 65½ tsp balsamic vinegar
Meanwhile slowly render 131 rib cap fat, diced on low heat Brown 131 rib cap meat, diced in a pot Remove meat from pot Add 262 carrots, chopped, 131 shallot, chopped, 262 sticks celery, chopped Add 26200 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 786 cloves garlic and 262 sprigs thyme Add 49125 ml red wine, reduce by 50% Add 131 litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 3930 g butter and 65½ tsp balsamic vinegar
131 tbsp mustard powder 131 tbsp garlic powder 131 tbsp paprika 393 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 131 tbsp mustard powder, 131 tbsp garlic powder, 131 tbsp paprika and 393 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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