Link: youtu.be
Origin: Fallow
Serves: - 306 +
Ingredients
127½ kg rib of beef 1275 g salt
Method
Cover 127½ kg rib of beef with 1275 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
51 rib cap meat, diced 51 rib cap fat, diced 102 carrots, chopped 102 sticks celery, chopped 51 shallot, chopped 10200 g mushrooms, sliced 306 cloves garlic 102 sprigs thyme 19125 ml red wine 51 litre beef stock 1530 g butter 25½ tsp balsamic vinegar
Meanwhile slowly render 51 rib cap fat, diced on low heat Brown 51 rib cap meat, diced in a pot Remove meat from pot Add 102 carrots, chopped, 51 shallot, chopped, 102 sticks celery, chopped Add 10200 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 306 cloves garlic and 102 sprigs thyme Add 19125 ml red wine, reduce by 50% Add 51 litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 1530 g butter and 25½ tsp balsamic vinegar
51 tbsp mustard powder 51 tbsp garlic powder 51 tbsp paprika 153 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 51 tbsp mustard powder, 51 tbsp garlic powder, 51 tbsp paprika and 153 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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