Link: youtu.be
Origin: Fallow
Serves: - 294 +
Ingredients
122½ kg rib of beef 1225 g salt
Method
Cover 122½ kg rib of beef with 1225 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
49 rib cap meat, diced 49 rib cap fat, diced 98 carrots, chopped 98 sticks celery, chopped 49 shallot, chopped 9800 g mushrooms, sliced 294 cloves garlic 98 sprigs thyme 18375 ml red wine 49 litre beef stock 1470 g butter 24½ tsp balsamic vinegar
Meanwhile slowly render 49 rib cap fat, diced on low heat Brown 49 rib cap meat, diced in a pot Remove meat from pot Add 98 carrots, chopped, 49 shallot, chopped, 98 sticks celery, chopped Add 9800 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 294 cloves garlic and 98 sprigs thyme Add 18375 ml red wine, reduce by 50% Add 49 litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 1470 g butter and 24½ tsp balsamic vinegar
49 tbsp mustard powder 49 tbsp garlic powder 49 tbsp paprika 147 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 49 tbsp mustard powder, 49 tbsp garlic powder, 49 tbsp paprika and 147 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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