Link: youtu.be
Origin: Fallow
Serves: - 978 +
Ingredients
407½ kg rib of beef 4075 g salt
Method
Cover 407½ kg rib of beef with 4075 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
163 rib cap meat, diced 163 rib cap fat, diced 326 carrots, chopped 326 sticks celery, chopped 163 shallot, chopped 32600 g mushrooms, sliced 978 cloves garlic 326 sprigs thyme 61125 ml red wine 163 litre beef stock 4890 g butter 81½ tsp balsamic vinegar
Meanwhile slowly render 163 rib cap fat, diced on low heat Brown 163 rib cap meat, diced in a pot Remove meat from pot Add 326 carrots, chopped, 163 shallot, chopped, 326 sticks celery, chopped Add 32600 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 978 cloves garlic and 326 sprigs thyme Add 61125 ml red wine, reduce by 50% Add 163 litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 4890 g butter and 81½ tsp balsamic vinegar
163 tbsp mustard powder 163 tbsp garlic powder 163 tbsp paprika 489 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 163 tbsp mustard powder, 163 tbsp garlic powder, 163 tbsp paprika and 489 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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