Link: youtu.be
Origin: Fallow
Serves: - 126 +
Ingredients
52½ kg rib of beef 525 g salt
Method
Cover 52½ kg rib of beef with 525 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
21 rib cap meat, diced 21 rib cap fat, diced 42 carrots, chopped 42 sticks celery, chopped 21 shallot, chopped 4200 g mushrooms, sliced 126 cloves garlic 42 sprigs thyme 7875 ml red wine 21 litre beef stock 630 g butter 10½ tsp balsamic vinegar
Meanwhile slowly render 21 rib cap fat, diced on low heat Brown 21 rib cap meat, diced in a pot Remove meat from pot Add 42 carrots, chopped, 21 shallot, chopped, 42 sticks celery, chopped Add 4200 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 126 cloves garlic and 42 sprigs thyme Add 7875 ml red wine, reduce by 50% Add 21 litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 630 g butter and 10½ tsp balsamic vinegar
21 tbsp mustard powder 21 tbsp garlic powder 21 tbsp paprika 63 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 21 tbsp mustard powder, 21 tbsp garlic powder, 21 tbsp paprika and 63 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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