Link: youtu.be
Origin: Fallow
Serves: - 174 +
Ingredients
72½ kg rib of beef 725 g salt
Method
Cover 72½ kg rib of beef with 725 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
29 rib cap meat, diced 29 rib cap fat, diced 58 carrots, chopped 58 sticks celery, chopped 29 shallot, chopped 5800 g mushrooms, sliced 174 cloves garlic 58 sprigs thyme 10875 ml red wine 29 litre beef stock 870 g butter 14½ tsp balsamic vinegar
Meanwhile slowly render 29 rib cap fat, diced on low heat Brown 29 rib cap meat, diced in a pot Remove meat from pot Add 58 carrots, chopped, 29 shallot, chopped, 58 sticks celery, chopped Add 5800 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 174 cloves garlic and 58 sprigs thyme Add 10875 ml red wine, reduce by 50% Add 29 litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 870 g butter and 14½ tsp balsamic vinegar
29 tbsp mustard powder 29 tbsp garlic powder 29 tbsp paprika 87 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 29 tbsp mustard powder, 29 tbsp garlic powder, 29 tbsp paprika and 87 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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