Link: youtu.be
Origin: Fallow
Serves: - 936 +
Ingredients
390 kg rib of beef 3900 g salt
Method
Cover 390 kg rib of beef with 3900 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
156 rib cap meat, diced 156 rib cap fat, diced 312 carrots, chopped 312 sticks celery, chopped 156 shallot, chopped 31200 g mushrooms, sliced 936 cloves garlic 312 sprigs thyme 58500 ml red wine 156 litre beef stock 4680 g butter 78 tsp balsamic vinegar
Meanwhile slowly render 156 rib cap fat, diced on low heat Brown 156 rib cap meat, diced in a pot Remove meat from pot Add 312 carrots, chopped, 156 shallot, chopped, 312 sticks celery, chopped Add 31200 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 936 cloves garlic and 312 sprigs thyme Add 58500 ml red wine, reduce by 50% Add 156 litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 4680 g butter and 78 tsp balsamic vinegar
156 tbsp mustard powder 156 tbsp garlic powder 156 tbsp paprika 468 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 156 tbsp mustard powder, 156 tbsp garlic powder, 156 tbsp paprika and 468 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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