Link: youtu.be
Origin: Fallow
Serves: - 210 +
Ingredients
87½ kg rib of beef 875 g salt
Method
Cover 87½ kg rib of beef with 875 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
35 rib cap meat, diced 35 rib cap fat, diced 70 carrots, chopped 70 sticks celery, chopped 35 shallot, chopped 7000 g mushrooms, sliced 210 cloves garlic 70 sprigs thyme 13125 ml red wine 35 litre beef stock 1050 g butter 17½ tsp balsamic vinegar
Meanwhile slowly render 35 rib cap fat, diced on low heat Brown 35 rib cap meat, diced in a pot Remove meat from pot Add 70 carrots, chopped, 35 shallot, chopped, 70 sticks celery, chopped Add 7000 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 210 cloves garlic and 70 sprigs thyme Add 13125 ml red wine, reduce by 50% Add 35 litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 1050 g butter and 17½ tsp balsamic vinegar
35 tbsp mustard powder 35 tbsp garlic powder 35 tbsp paprika 105 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 35 tbsp mustard powder, 35 tbsp garlic powder, 35 tbsp paprika and 105 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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