Link: youtu.be
Origin: Fallow
Serves: - 114 +
Ingredients
47½ kg rib of beef 475 g salt
Method
Cover 47½ kg rib of beef with 475 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
19 rib cap meat, diced 19 rib cap fat, diced 38 carrots, chopped 38 sticks celery, chopped 19 shallot, chopped 3800 g mushrooms, sliced 114 cloves garlic 38 sprigs thyme 7125 ml red wine 19 litre beef stock 570 g butter 9½ tsp balsamic vinegar
Meanwhile slowly render 19 rib cap fat, diced on low heat Brown 19 rib cap meat, diced in a pot Remove meat from pot Add 38 carrots, chopped, 19 shallot, chopped, 38 sticks celery, chopped Add 3800 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 114 cloves garlic and 38 sprigs thyme Add 7125 ml red wine, reduce by 50% Add 19 litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 570 g butter and 9½ tsp balsamic vinegar
19 tbsp mustard powder 19 tbsp garlic powder 19 tbsp paprika 57 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 19 tbsp mustard powder, 19 tbsp garlic powder, 19 tbsp paprika and 57 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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