Link: youtu.be
Origin: Fallow
Serves: - 186 +
Ingredients
77½ kg rib of beef 775 g salt
Method
Cover 77½ kg rib of beef with 775 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
31 rib cap meat, diced 31 rib cap fat, diced 62 carrots, chopped 62 sticks celery, chopped 31 shallot, chopped 6200 g mushrooms, sliced 186 cloves garlic 62 sprigs thyme 11625 ml red wine 31 litre beef stock 930 g butter 15½ tsp balsamic vinegar
Meanwhile slowly render 31 rib cap fat, diced on low heat Brown 31 rib cap meat, diced in a pot Remove meat from pot Add 62 carrots, chopped, 31 shallot, chopped, 62 sticks celery, chopped Add 6200 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 186 cloves garlic and 62 sprigs thyme Add 11625 ml red wine, reduce by 50% Add 31 litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 930 g butter and 15½ tsp balsamic vinegar
31 tbsp mustard powder 31 tbsp garlic powder 31 tbsp paprika 93 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 31 tbsp mustard powder, 31 tbsp garlic powder, 31 tbsp paprika and 93 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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