Link: youtu.be
Origin: Fallow
Serves: - 852 +
Ingredients
355 kg rib of beef 3550 g salt
Method
Cover 355 kg rib of beef with 3550 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
142 rib cap meat, diced 142 rib cap fat, diced 284 carrots, chopped 284 sticks celery, chopped 142 shallot, chopped 28400 g mushrooms, sliced 852 cloves garlic 284 sprigs thyme 53250 ml red wine 142 litre beef stock 4260 g butter 71 tsp balsamic vinegar
Meanwhile slowly render 142 rib cap fat, diced on low heat Brown 142 rib cap meat, diced in a pot Remove meat from pot Add 284 carrots, chopped, 142 shallot, chopped, 284 sticks celery, chopped Add 28400 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 852 cloves garlic and 284 sprigs thyme Add 53250 ml red wine, reduce by 50% Add 142 litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 4260 g butter and 71 tsp balsamic vinegar
142 tbsp mustard powder 142 tbsp garlic powder 142 tbsp paprika 426 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 142 tbsp mustard powder, 142 tbsp garlic powder, 142 tbsp paprika and 426 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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