Link: youtu.be
Origin: Fallow
Serves: - 198 +
Ingredients
82½ kg rib of beef 825 g salt
Method
Cover 82½ kg rib of beef with 825 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
33 rib cap meat, diced 33 rib cap fat, diced 66 carrots, chopped 66 sticks celery, chopped 33 shallot, chopped 6600 g mushrooms, sliced 198 cloves garlic 66 sprigs thyme 12375 ml red wine 33 litre beef stock 990 g butter 16½ tsp balsamic vinegar
Meanwhile slowly render 33 rib cap fat, diced on low heat Brown 33 rib cap meat, diced in a pot Remove meat from pot Add 66 carrots, chopped, 33 shallot, chopped, 66 sticks celery, chopped Add 6600 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 198 cloves garlic and 66 sprigs thyme Add 12375 ml red wine, reduce by 50% Add 33 litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 990 g butter and 16½ tsp balsamic vinegar
33 tbsp mustard powder 33 tbsp garlic powder 33 tbsp paprika 99 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 33 tbsp mustard powder, 33 tbsp garlic powder, 33 tbsp paprika and 99 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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