Link: youtu.be
Origin: Fallow
Serves: - 282 +
Ingredients
117½ kg rib of beef 1175 g salt
Method
Cover 117½ kg rib of beef with 1175 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
47 rib cap meat, diced 47 rib cap fat, diced 94 carrots, chopped 94 sticks celery, chopped 47 shallot, chopped 9400 g mushrooms, sliced 282 cloves garlic 94 sprigs thyme 17625 ml red wine 47 litre beef stock 1410 g butter 23½ tsp balsamic vinegar
Meanwhile slowly render 47 rib cap fat, diced on low heat Brown 47 rib cap meat, diced in a pot Remove meat from pot Add 94 carrots, chopped, 47 shallot, chopped, 94 sticks celery, chopped Add 9400 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 282 cloves garlic and 94 sprigs thyme Add 17625 ml red wine, reduce by 50% Add 47 litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 1410 g butter and 23½ tsp balsamic vinegar
47 tbsp mustard powder 47 tbsp garlic powder 47 tbsp paprika 141 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 47 tbsp mustard powder, 47 tbsp garlic powder, 47 tbsp paprika and 141 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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