Link: youtu.be
Origin: Fallow
Serves: - 816 +
Ingredients
340 kg rib of beef 3400 g salt
Method
Cover 340 kg rib of beef with 3400 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
136 rib cap meat, diced 136 rib cap fat, diced 272 carrots, chopped 272 sticks celery, chopped 136 shallot, chopped 27200 g mushrooms, sliced 816 cloves garlic 272 sprigs thyme 51000 ml red wine 136 litre beef stock 4080 g butter 68 tsp balsamic vinegar
Meanwhile slowly render 136 rib cap fat, diced on low heat Brown 136 rib cap meat, diced in a pot Remove meat from pot Add 272 carrots, chopped, 136 shallot, chopped, 272 sticks celery, chopped Add 27200 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 816 cloves garlic and 272 sprigs thyme Add 51000 ml red wine, reduce by 50% Add 136 litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 4080 g butter and 68 tsp balsamic vinegar
136 tbsp mustard powder 136 tbsp garlic powder 136 tbsp paprika 408 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 136 tbsp mustard powder, 136 tbsp garlic powder, 136 tbsp paprika and 408 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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