Link: youtu.be
Origin: Fallow
Serves: - 318 +
Ingredients
132½ kg rib of beef 1325 g salt
Method
Cover 132½ kg rib of beef with 1325 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
53 rib cap meat, diced 53 rib cap fat, diced 106 carrots, chopped 106 sticks celery, chopped 53 shallot, chopped 10600 g mushrooms, sliced 318 cloves garlic 106 sprigs thyme 19875 ml red wine 53 litre beef stock 1590 g butter 26½ tsp balsamic vinegar
Meanwhile slowly render 53 rib cap fat, diced on low heat Brown 53 rib cap meat, diced in a pot Remove meat from pot Add 106 carrots, chopped, 53 shallot, chopped, 106 sticks celery, chopped Add 10600 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 318 cloves garlic and 106 sprigs thyme Add 19875 ml red wine, reduce by 50% Add 53 litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 1590 g butter and 26½ tsp balsamic vinegar
53 tbsp mustard powder 53 tbsp garlic powder 53 tbsp paprika 159 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 53 tbsp mustard powder, 53 tbsp garlic powder, 53 tbsp paprika and 159 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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