Link: youtu.be
Origin: Fallow
Serves: - 990 +
Ingredients
412½ kg rib of beef 4125 g salt
Method
Cover 412½ kg rib of beef with 4125 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
165 rib cap meat, diced 165 rib cap fat, diced 330 carrots, chopped 330 sticks celery, chopped 165 shallot, chopped 33000 g mushrooms, sliced 990 cloves garlic 330 sprigs thyme 61875 ml red wine 165 litre beef stock 4950 g butter 82½ tsp balsamic vinegar
Meanwhile slowly render 165 rib cap fat, diced on low heat Brown 165 rib cap meat, diced in a pot Remove meat from pot Add 330 carrots, chopped, 165 shallot, chopped, 330 sticks celery, chopped Add 33000 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 990 cloves garlic and 330 sprigs thyme Add 61875 ml red wine, reduce by 50% Add 165 litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 4950 g butter and 82½ tsp balsamic vinegar
165 tbsp mustard powder 165 tbsp garlic powder 165 tbsp paprika 495 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 165 tbsp mustard powder, 165 tbsp garlic powder, 165 tbsp paprika and 495 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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