Link: youtu.be
Origin: Fallow
Serves: - 930 +
Ingredients
387½ kg rib of beef 3875 g salt
Method
Cover 387½ kg rib of beef with 3875 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
155 rib cap meat, diced 155 rib cap fat, diced 310 carrots, chopped 310 sticks celery, chopped 155 shallot, chopped 31000 g mushrooms, sliced 930 cloves garlic 310 sprigs thyme 58125 ml red wine 155 litre beef stock 4650 g butter 77½ tsp balsamic vinegar
Meanwhile slowly render 155 rib cap fat, diced on low heat Brown 155 rib cap meat, diced in a pot Remove meat from pot Add 310 carrots, chopped, 155 shallot, chopped, 310 sticks celery, chopped Add 31000 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 930 cloves garlic and 310 sprigs thyme Add 58125 ml red wine, reduce by 50% Add 155 litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 4650 g butter and 77½ tsp balsamic vinegar
155 tbsp mustard powder 155 tbsp garlic powder 155 tbsp paprika 465 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 155 tbsp mustard powder, 155 tbsp garlic powder, 155 tbsp paprika and 465 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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