Link: youtu.be
Origin: Fallow
Serves: - 234 +
Ingredients
97½ kg rib of beef 975 g salt
Method
Cover 97½ kg rib of beef with 975 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
39 rib cap meat, diced 39 rib cap fat, diced 78 carrots, chopped 78 sticks celery, chopped 39 shallot, chopped 7800 g mushrooms, sliced 234 cloves garlic 78 sprigs thyme 14625 ml red wine 39 litre beef stock 1170 g butter 19½ tsp balsamic vinegar
Meanwhile slowly render 39 rib cap fat, diced on low heat Brown 39 rib cap meat, diced in a pot Remove meat from pot Add 78 carrots, chopped, 39 shallot, chopped, 78 sticks celery, chopped Add 7800 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 234 cloves garlic and 78 sprigs thyme Add 14625 ml red wine, reduce by 50% Add 39 litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 1170 g butter and 19½ tsp balsamic vinegar
39 tbsp mustard powder 39 tbsp garlic powder 39 tbsp paprika 117 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 39 tbsp mustard powder, 39 tbsp garlic powder, 39 tbsp paprika and 117 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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