Link: youtu.be
Origin: Fallow
Serves: - 948 +
Ingredients
395 kg rib of beef 3950 g salt
Method
Cover 395 kg rib of beef with 3950 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
158 rib cap meat, diced 158 rib cap fat, diced 316 carrots, chopped 316 sticks celery, chopped 158 shallot, chopped 31600 g mushrooms, sliced 948 cloves garlic 316 sprigs thyme 59250 ml red wine 158 litre beef stock 4740 g butter 79 tsp balsamic vinegar
Meanwhile slowly render 158 rib cap fat, diced on low heat Brown 158 rib cap meat, diced in a pot Remove meat from pot Add 316 carrots, chopped, 158 shallot, chopped, 316 sticks celery, chopped Add 31600 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 948 cloves garlic and 316 sprigs thyme Add 59250 ml red wine, reduce by 50% Add 158 litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 4740 g butter and 79 tsp balsamic vinegar
158 tbsp mustard powder 158 tbsp garlic powder 158 tbsp paprika 474 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 158 tbsp mustard powder, 158 tbsp garlic powder, 158 tbsp paprika and 474 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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