Link: youtu.be
Origin: Fallow
Serves: - 918 +
Ingredients
382½ kg rib of beef 3825 g salt
Method
Cover 382½ kg rib of beef with 3825 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
153 rib cap meat, diced 153 rib cap fat, diced 306 carrots, chopped 306 sticks celery, chopped 153 shallot, chopped 30600 g mushrooms, sliced 918 cloves garlic 306 sprigs thyme 57375 ml red wine 153 litre beef stock 4590 g butter 76½ tsp balsamic vinegar
Meanwhile slowly render 153 rib cap fat, diced on low heat Brown 153 rib cap meat, diced in a pot Remove meat from pot Add 306 carrots, chopped, 153 shallot, chopped, 306 sticks celery, chopped Add 30600 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 918 cloves garlic and 306 sprigs thyme Add 57375 ml red wine, reduce by 50% Add 153 litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 4590 g butter and 76½ tsp balsamic vinegar
153 tbsp mustard powder 153 tbsp garlic powder 153 tbsp paprika 459 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 153 tbsp mustard powder, 153 tbsp garlic powder, 153 tbsp paprika and 459 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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