Link: youtu.be
Origin: Fallow
Serves: - 828 +
Ingredients
345 kg rib of beef 3450 g salt
Method
Cover 345 kg rib of beef with 3450 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
138 rib cap meat, diced 138 rib cap fat, diced 276 carrots, chopped 276 sticks celery, chopped 138 shallot, chopped 27600 g mushrooms, sliced 828 cloves garlic 276 sprigs thyme 51750 ml red wine 138 litre beef stock 4140 g butter 69 tsp balsamic vinegar
Meanwhile slowly render 138 rib cap fat, diced on low heat Brown 138 rib cap meat, diced in a pot Remove meat from pot Add 276 carrots, chopped, 138 shallot, chopped, 276 sticks celery, chopped Add 27600 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 828 cloves garlic and 276 sprigs thyme Add 51750 ml red wine, reduce by 50% Add 138 litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 4140 g butter and 69 tsp balsamic vinegar
138 tbsp mustard powder 138 tbsp garlic powder 138 tbsp paprika 414 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 138 tbsp mustard powder, 138 tbsp garlic powder, 138 tbsp paprika and 414 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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