Link: youtu.be
Origin: Fallow
Serves: - 954 +
Ingredients
397½ kg rib of beef 3975 g salt
Method
Cover 397½ kg rib of beef with 3975 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
159 rib cap meat, diced 159 rib cap fat, diced 318 carrots, chopped 318 sticks celery, chopped 159 shallot, chopped 31800 g mushrooms, sliced 954 cloves garlic 318 sprigs thyme 59625 ml red wine 159 litre beef stock 4770 g butter 79½ tsp balsamic vinegar
Meanwhile slowly render 159 rib cap fat, diced on low heat Brown 159 rib cap meat, diced in a pot Remove meat from pot Add 318 carrots, chopped, 159 shallot, chopped, 318 sticks celery, chopped Add 31800 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 954 cloves garlic and 318 sprigs thyme Add 59625 ml red wine, reduce by 50% Add 159 litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 4770 g butter and 79½ tsp balsamic vinegar
159 tbsp mustard powder 159 tbsp garlic powder 159 tbsp paprika 477 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 159 tbsp mustard powder, 159 tbsp garlic powder, 159 tbsp paprika and 477 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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