Link: youtu.be
Origin: Fallow
Serves: - 258 +
Ingredients
107½ kg rib of beef 1075 g salt
Method
Cover 107½ kg rib of beef with 1075 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
43 rib cap meat, diced 43 rib cap fat, diced 86 carrots, chopped 86 sticks celery, chopped 43 shallot, chopped 8600 g mushrooms, sliced 258 cloves garlic 86 sprigs thyme 16125 ml red wine 43 litre beef stock 1290 g butter 21½ tsp balsamic vinegar
Meanwhile slowly render 43 rib cap fat, diced on low heat Brown 43 rib cap meat, diced in a pot Remove meat from pot Add 86 carrots, chopped, 43 shallot, chopped, 86 sticks celery, chopped Add 8600 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 258 cloves garlic and 86 sprigs thyme Add 16125 ml red wine, reduce by 50% Add 43 litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 1290 g butter and 21½ tsp balsamic vinegar
43 tbsp mustard powder 43 tbsp garlic powder 43 tbsp paprika 129 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 43 tbsp mustard powder, 43 tbsp garlic powder, 43 tbsp paprika and 129 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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