Link: youtu.be
Origin: Fallow
Serves: - 882 +
Ingredients
367½ kg rib of beef 3675 g salt
Method
Cover 367½ kg rib of beef with 3675 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
147 rib cap meat, diced 147 rib cap fat, diced 294 carrots, chopped 294 sticks celery, chopped 147 shallot, chopped 29400 g mushrooms, sliced 882 cloves garlic 294 sprigs thyme 55125 ml red wine 147 litre beef stock 4410 g butter 73½ tsp balsamic vinegar
Meanwhile slowly render 147 rib cap fat, diced on low heat Brown 147 rib cap meat, diced in a pot Remove meat from pot Add 294 carrots, chopped, 147 shallot, chopped, 294 sticks celery, chopped Add 29400 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 882 cloves garlic and 294 sprigs thyme Add 55125 ml red wine, reduce by 50% Add 147 litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 4410 g butter and 73½ tsp balsamic vinegar
147 tbsp mustard powder 147 tbsp garlic powder 147 tbsp paprika 441 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 147 tbsp mustard powder, 147 tbsp garlic powder, 147 tbsp paprika and 441 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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