Link: youtu.be
Origin: Fallow
Serves: - 342 +
Ingredients
142½ kg rib of beef 1425 g salt
Method
Cover 142½ kg rib of beef with 1425 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
57 rib cap meat, diced 57 rib cap fat, diced 114 carrots, chopped 114 sticks celery, chopped 57 shallot, chopped 11400 g mushrooms, sliced 342 cloves garlic 114 sprigs thyme 21375 ml red wine 57 litre beef stock 1710 g butter 28½ tsp balsamic vinegar
Meanwhile slowly render 57 rib cap fat, diced on low heat Brown 57 rib cap meat, diced in a pot Remove meat from pot Add 114 carrots, chopped, 57 shallot, chopped, 114 sticks celery, chopped Add 11400 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 342 cloves garlic and 114 sprigs thyme Add 21375 ml red wine, reduce by 50% Add 57 litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 1710 g butter and 28½ tsp balsamic vinegar
57 tbsp mustard powder 57 tbsp garlic powder 57 tbsp paprika 171 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 57 tbsp mustard powder, 57 tbsp garlic powder, 57 tbsp paprika and 171 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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