Link: youtu.be
Origin: Fallow
Serves: - 138 +
Ingredients
57½ kg rib of beef 575 g salt
Method
Cover 57½ kg rib of beef with 575 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
23 rib cap meat, diced 23 rib cap fat, diced 46 carrots, chopped 46 sticks celery, chopped 23 shallot, chopped 4600 g mushrooms, sliced 138 cloves garlic 46 sprigs thyme 8625 ml red wine 23 litre beef stock 690 g butter 11½ tsp balsamic vinegar
Meanwhile slowly render 23 rib cap fat, diced on low heat Brown 23 rib cap meat, diced in a pot Remove meat from pot Add 46 carrots, chopped, 23 shallot, chopped, 46 sticks celery, chopped Add 4600 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 138 cloves garlic and 46 sprigs thyme Add 8625 ml red wine, reduce by 50% Add 23 litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 690 g butter and 11½ tsp balsamic vinegar
23 tbsp mustard powder 23 tbsp garlic powder 23 tbsp paprika 69 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 23 tbsp mustard powder, 23 tbsp garlic powder, 23 tbsp paprika and 69 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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