Link: youtu.be
Origin: Fallow
Serves: - 894 +
Ingredients
372½ kg rib of beef 3725 g salt
Method
Cover 372½ kg rib of beef with 3725 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
149 rib cap meat, diced 149 rib cap fat, diced 298 carrots, chopped 298 sticks celery, chopped 149 shallot, chopped 29800 g mushrooms, sliced 894 cloves garlic 298 sprigs thyme 55875 ml red wine 149 litre beef stock 4470 g butter 74½ tsp balsamic vinegar
Meanwhile slowly render 149 rib cap fat, diced on low heat Brown 149 rib cap meat, diced in a pot Remove meat from pot Add 298 carrots, chopped, 149 shallot, chopped, 298 sticks celery, chopped Add 29800 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 894 cloves garlic and 298 sprigs thyme Add 55875 ml red wine, reduce by 50% Add 149 litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 4470 g butter and 74½ tsp balsamic vinegar
149 tbsp mustard powder 149 tbsp garlic powder 149 tbsp paprika 447 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 149 tbsp mustard powder, 149 tbsp garlic powder, 149 tbsp paprika and 447 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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