Link: youtu.be
Origin: Fallow
Serves: - 966 +
Ingredients
402½ kg rib of beef 4025 g salt
Method
Cover 402½ kg rib of beef with 4025 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
161 rib cap meat, diced 161 rib cap fat, diced 322 carrots, chopped 322 sticks celery, chopped 161 shallot, chopped 32200 g mushrooms, sliced 966 cloves garlic 322 sprigs thyme 60375 ml red wine 161 litre beef stock 4830 g butter 80½ tsp balsamic vinegar
Meanwhile slowly render 161 rib cap fat, diced on low heat Brown 161 rib cap meat, diced in a pot Remove meat from pot Add 322 carrots, chopped, 161 shallot, chopped, 322 sticks celery, chopped Add 32200 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 966 cloves garlic and 322 sprigs thyme Add 60375 ml red wine, reduce by 50% Add 161 litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 4830 g butter and 80½ tsp balsamic vinegar
161 tbsp mustard powder 161 tbsp garlic powder 161 tbsp paprika 483 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 161 tbsp mustard powder, 161 tbsp garlic powder, 161 tbsp paprika and 483 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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