Link: youtu.be
Origin: Fallow
Serves: - 858 +
Ingredients
357½ kg rib of beef 3575 g salt
Method
Cover 357½ kg rib of beef with 3575 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
143 rib cap meat, diced 143 rib cap fat, diced 286 carrots, chopped 286 sticks celery, chopped 143 shallot, chopped 28600 g mushrooms, sliced 858 cloves garlic 286 sprigs thyme 53625 ml red wine 143 litre beef stock 4290 g butter 71½ tsp balsamic vinegar
Meanwhile slowly render 143 rib cap fat, diced on low heat Brown 143 rib cap meat, diced in a pot Remove meat from pot Add 286 carrots, chopped, 143 shallot, chopped, 286 sticks celery, chopped Add 28600 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 858 cloves garlic and 286 sprigs thyme Add 53625 ml red wine, reduce by 50% Add 143 litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 4290 g butter and 71½ tsp balsamic vinegar
143 tbsp mustard powder 143 tbsp garlic powder 143 tbsp paprika 429 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 143 tbsp mustard powder, 143 tbsp garlic powder, 143 tbsp paprika and 429 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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