Link: youtu.be
Origin: Fallow
Serves: - 246 +
Ingredients
102½ kg rib of beef 1025 g salt
Method
Cover 102½ kg rib of beef with 1025 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
41 rib cap meat, diced 41 rib cap fat, diced 82 carrots, chopped 82 sticks celery, chopped 41 shallot, chopped 8200 g mushrooms, sliced 246 cloves garlic 82 sprigs thyme 15375 ml red wine 41 litre beef stock 1230 g butter 20½ tsp balsamic vinegar
Meanwhile slowly render 41 rib cap fat, diced on low heat Brown 41 rib cap meat, diced in a pot Remove meat from pot Add 82 carrots, chopped, 41 shallot, chopped, 82 sticks celery, chopped Add 8200 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 246 cloves garlic and 82 sprigs thyme Add 15375 ml red wine, reduce by 50% Add 41 litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 1230 g butter and 20½ tsp balsamic vinegar
41 tbsp mustard powder 41 tbsp garlic powder 41 tbsp paprika 123 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 41 tbsp mustard powder, 41 tbsp garlic powder, 41 tbsp paprika and 123 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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