Link: youtu.be
Origin: Fallow
Serves: - 870 +
Ingredients
362½ kg rib of beef 3625 g salt
Method
Cover 362½ kg rib of beef with 3625 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
145 rib cap meat, diced 145 rib cap fat, diced 290 carrots, chopped 290 sticks celery, chopped 145 shallot, chopped 29000 g mushrooms, sliced 870 cloves garlic 290 sprigs thyme 54375 ml red wine 145 litre beef stock 4350 g butter 72½ tsp balsamic vinegar
Meanwhile slowly render 145 rib cap fat, diced on low heat Brown 145 rib cap meat, diced in a pot Remove meat from pot Add 290 carrots, chopped, 145 shallot, chopped, 290 sticks celery, chopped Add 29000 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 870 cloves garlic and 290 sprigs thyme Add 54375 ml red wine, reduce by 50% Add 145 litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 4350 g butter and 72½ tsp balsamic vinegar
145 tbsp mustard powder 145 tbsp garlic powder 145 tbsp paprika 435 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 145 tbsp mustard powder, 145 tbsp garlic powder, 145 tbsp paprika and 435 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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