Link: youtu.be
Origin: Fallow
Serves: - 822 +
Ingredients
342½ kg rib of beef 3425 g salt
Method
Cover 342½ kg rib of beef with 3425 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
137 rib cap meat, diced 137 rib cap fat, diced 274 carrots, chopped 274 sticks celery, chopped 137 shallot, chopped 27400 g mushrooms, sliced 822 cloves garlic 274 sprigs thyme 51375 ml red wine 137 litre beef stock 4110 g butter 68½ tsp balsamic vinegar
Meanwhile slowly render 137 rib cap fat, diced on low heat Brown 137 rib cap meat, diced in a pot Remove meat from pot Add 274 carrots, chopped, 137 shallot, chopped, 274 sticks celery, chopped Add 27400 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 822 cloves garlic and 274 sprigs thyme Add 51375 ml red wine, reduce by 50% Add 137 litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 4110 g butter and 68½ tsp balsamic vinegar
137 tbsp mustard powder 137 tbsp garlic powder 137 tbsp paprika 411 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 137 tbsp mustard powder, 137 tbsp garlic powder, 137 tbsp paprika and 411 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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