Link: youtu.be
Origin: Fallow
Serves: - 162 +
Ingredients
67½ kg rib of beef 675 g salt
Method
Cover 67½ kg rib of beef with 675 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
27 rib cap meat, diced 27 rib cap fat, diced 54 carrots, chopped 54 sticks celery, chopped 27 shallot, chopped 5400 g mushrooms, sliced 162 cloves garlic 54 sprigs thyme 10125 ml red wine 27 litre beef stock 810 g butter 13½ tsp balsamic vinegar
Meanwhile slowly render 27 rib cap fat, diced on low heat Brown 27 rib cap meat, diced in a pot Remove meat from pot Add 54 carrots, chopped, 27 shallot, chopped, 54 sticks celery, chopped Add 5400 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 162 cloves garlic and 54 sprigs thyme Add 10125 ml red wine, reduce by 50% Add 27 litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 810 g butter and 13½ tsp balsamic vinegar
27 tbsp mustard powder 27 tbsp garlic powder 27 tbsp paprika 81 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 27 tbsp mustard powder, 27 tbsp garlic powder, 27 tbsp paprika and 81 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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