Link: youtu.be
Origin: Fallow
Serves: - 834 +
Ingredients
347½ kg rib of beef 3475 g salt
Method
Cover 347½ kg rib of beef with 3475 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
139 rib cap meat, diced 139 rib cap fat, diced 278 carrots, chopped 278 sticks celery, chopped 139 shallot, chopped 27800 g mushrooms, sliced 834 cloves garlic 278 sprigs thyme 52125 ml red wine 139 litre beef stock 4170 g butter 69½ tsp balsamic vinegar
Meanwhile slowly render 139 rib cap fat, diced on low heat Brown 139 rib cap meat, diced in a pot Remove meat from pot Add 278 carrots, chopped, 139 shallot, chopped, 278 sticks celery, chopped Add 27800 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 834 cloves garlic and 278 sprigs thyme Add 52125 ml red wine, reduce by 50% Add 139 litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 4170 g butter and 69½ tsp balsamic vinegar
139 tbsp mustard powder 139 tbsp garlic powder 139 tbsp paprika 417 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 139 tbsp mustard powder, 139 tbsp garlic powder, 139 tbsp paprika and 417 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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