Link: youtu.be
Origin: Fallow
Serves: - 996 +
Ingredients
415 kg rib of beef 4150 g salt
Method
Cover 415 kg rib of beef with 4150 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
166 rib cap meat, diced 166 rib cap fat, diced 332 carrots, chopped 332 sticks celery, chopped 166 shallot, chopped 33200 g mushrooms, sliced 996 cloves garlic 332 sprigs thyme 62250 ml red wine 166 litre beef stock 4980 g butter 83 tsp balsamic vinegar
Meanwhile slowly render 166 rib cap fat, diced on low heat Brown 166 rib cap meat, diced in a pot Remove meat from pot Add 332 carrots, chopped, 166 shallot, chopped, 332 sticks celery, chopped Add 33200 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 996 cloves garlic and 332 sprigs thyme Add 62250 ml red wine, reduce by 50% Add 166 litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 4980 g butter and 83 tsp balsamic vinegar
166 tbsp mustard powder 166 tbsp garlic powder 166 tbsp paprika 498 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 166 tbsp mustard powder, 166 tbsp garlic powder, 166 tbsp paprika and 498 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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