Link: youtu.be
Origin: Fallow
Serves: - 270 +
Ingredients
112½ kg rib of beef 1125 g salt
Method
Cover 112½ kg rib of beef with 1125 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
45 rib cap meat, diced 45 rib cap fat, diced 90 carrots, chopped 90 sticks celery, chopped 45 shallot, chopped 9000 g mushrooms, sliced 270 cloves garlic 90 sprigs thyme 16875 ml red wine 45 litre beef stock 1350 g butter 22½ tsp balsamic vinegar
Meanwhile slowly render 45 rib cap fat, diced on low heat Brown 45 rib cap meat, diced in a pot Remove meat from pot Add 90 carrots, chopped, 45 shallot, chopped, 90 sticks celery, chopped Add 9000 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 270 cloves garlic and 90 sprigs thyme Add 16875 ml red wine, reduce by 50% Add 45 litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 1350 g butter and 22½ tsp balsamic vinegar
45 tbsp mustard powder 45 tbsp garlic powder 45 tbsp paprika 135 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 45 tbsp mustard powder, 45 tbsp garlic powder, 45 tbsp paprika and 135 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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