Link: youtu.be
Origin: Fallow
Serves: - 942 +
Ingredients
392½ kg rib of beef 3925 g salt
Method
Cover 392½ kg rib of beef with 3925 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
157 rib cap meat, diced 157 rib cap fat, diced 314 carrots, chopped 314 sticks celery, chopped 157 shallot, chopped 31400 g mushrooms, sliced 942 cloves garlic 314 sprigs thyme 58875 ml red wine 157 litre beef stock 4710 g butter 78½ tsp balsamic vinegar
Meanwhile slowly render 157 rib cap fat, diced on low heat Brown 157 rib cap meat, diced in a pot Remove meat from pot Add 314 carrots, chopped, 157 shallot, chopped, 314 sticks celery, chopped Add 31400 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 942 cloves garlic and 314 sprigs thyme Add 58875 ml red wine, reduce by 50% Add 157 litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 4710 g butter and 78½ tsp balsamic vinegar
157 tbsp mustard powder 157 tbsp garlic powder 157 tbsp paprika 471 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 157 tbsp mustard powder, 157 tbsp garlic powder, 157 tbsp paprika and 471 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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