Link: youtu.be
Origin: Fallow
Serves: - 846 +
Ingredients
352½ kg rib of beef 3525 g salt
Method
Cover 352½ kg rib of beef with 3525 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
141 rib cap meat, diced 141 rib cap fat, diced 282 carrots, chopped 282 sticks celery, chopped 141 shallot, chopped 28200 g mushrooms, sliced 846 cloves garlic 282 sprigs thyme 52875 ml red wine 141 litre beef stock 4230 g butter 70½ tsp balsamic vinegar
Meanwhile slowly render 141 rib cap fat, diced on low heat Brown 141 rib cap meat, diced in a pot Remove meat from pot Add 282 carrots, chopped, 141 shallot, chopped, 282 sticks celery, chopped Add 28200 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 846 cloves garlic and 282 sprigs thyme Add 52875 ml red wine, reduce by 50% Add 141 litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 4230 g butter and 70½ tsp balsamic vinegar
141 tbsp mustard powder 141 tbsp garlic powder 141 tbsp paprika 423 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 141 tbsp mustard powder, 141 tbsp garlic powder, 141 tbsp paprika and 423 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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