Link: youtu.be
Origin: Fallow
Serves: - 804 +
Ingredients
335 kg rib of beef 3350 g salt
Method
Cover 335 kg rib of beef with 3350 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
134 rib cap meat, diced 134 rib cap fat, diced 268 carrots, chopped 268 sticks celery, chopped 134 shallot, chopped 26800 g mushrooms, sliced 804 cloves garlic 268 sprigs thyme 50250 ml red wine 134 litre beef stock 4020 g butter 67 tsp balsamic vinegar
Meanwhile slowly render 134 rib cap fat, diced on low heat Brown 134 rib cap meat, diced in a pot Remove meat from pot Add 268 carrots, chopped, 134 shallot, chopped, 268 sticks celery, chopped Add 26800 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 804 cloves garlic and 268 sprigs thyme Add 50250 ml red wine, reduce by 50% Add 134 litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 4020 g butter and 67 tsp balsamic vinegar
134 tbsp mustard powder 134 tbsp garlic powder 134 tbsp paprika 402 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 134 tbsp mustard powder, 134 tbsp garlic powder, 134 tbsp paprika and 402 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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