Link: youtu.be
Origin: Fallow
Serves: - 924 +
Ingredients
385 kg rib of beef 3850 g salt
Method
Cover 385 kg rib of beef with 3850 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
154 rib cap meat, diced 154 rib cap fat, diced 308 carrots, chopped 308 sticks celery, chopped 154 shallot, chopped 30800 g mushrooms, sliced 924 cloves garlic 308 sprigs thyme 57750 ml red wine 154 litre beef stock 4620 g butter 77 tsp balsamic vinegar
Meanwhile slowly render 154 rib cap fat, diced on low heat Brown 154 rib cap meat, diced in a pot Remove meat from pot Add 308 carrots, chopped, 154 shallot, chopped, 308 sticks celery, chopped Add 30800 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 924 cloves garlic and 308 sprigs thyme Add 57750 ml red wine, reduce by 50% Add 154 litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 4620 g butter and 77 tsp balsamic vinegar
154 tbsp mustard powder 154 tbsp garlic powder 154 tbsp paprika 462 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 154 tbsp mustard powder, 154 tbsp garlic powder, 154 tbsp paprika and 462 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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