Link: youtu.be
Origin: Fallow
Serves: - 330 +
Ingredients
137½ kg rib of beef 1375 g salt
Method
Cover 137½ kg rib of beef with 1375 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
55 rib cap meat, diced 55 rib cap fat, diced 110 carrots, chopped 110 sticks celery, chopped 55 shallot, chopped 11000 g mushrooms, sliced 330 cloves garlic 110 sprigs thyme 20625 ml red wine 55 litre beef stock 1650 g butter 27½ tsp balsamic vinegar
Meanwhile slowly render 55 rib cap fat, diced on low heat Brown 55 rib cap meat, diced in a pot Remove meat from pot Add 110 carrots, chopped, 55 shallot, chopped, 110 sticks celery, chopped Add 11000 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 330 cloves garlic and 110 sprigs thyme Add 20625 ml red wine, reduce by 50% Add 55 litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 1650 g butter and 27½ tsp balsamic vinegar
55 tbsp mustard powder 55 tbsp garlic powder 55 tbsp paprika 165 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 55 tbsp mustard powder, 55 tbsp garlic powder, 55 tbsp paprika and 165 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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