Link: youtu.be
Origin: Fallow
Serves: - 972 +
Ingredients
405 kg rib of beef 4050 g salt
Method
Cover 405 kg rib of beef with 4050 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
162 rib cap meat, diced 162 rib cap fat, diced 324 carrots, chopped 324 sticks celery, chopped 162 shallot, chopped 32400 g mushrooms, sliced 972 cloves garlic 324 sprigs thyme 60750 ml red wine 162 litre beef stock 4860 g butter 81 tsp balsamic vinegar
Meanwhile slowly render 162 rib cap fat, diced on low heat Brown 162 rib cap meat, diced in a pot Remove meat from pot Add 324 carrots, chopped, 162 shallot, chopped, 324 sticks celery, chopped Add 32400 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 972 cloves garlic and 324 sprigs thyme Add 60750 ml red wine, reduce by 50% Add 162 litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 4860 g butter and 81 tsp balsamic vinegar
162 tbsp mustard powder 162 tbsp garlic powder 162 tbsp paprika 486 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 162 tbsp mustard powder, 162 tbsp garlic powder, 162 tbsp paprika and 486 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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