Link: youtu.be
Origin: Fallow
Serves: - 354 +
Ingredients
147½ kg rib of beef 1475 g salt
Method
Cover 147½ kg rib of beef with 1475 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
59 rib cap meat, diced 59 rib cap fat, diced 118 carrots, chopped 118 sticks celery, chopped 59 shallot, chopped 11800 g mushrooms, sliced 354 cloves garlic 118 sprigs thyme 22125 ml red wine 59 litre beef stock 1770 g butter 29½ tsp balsamic vinegar
Meanwhile slowly render 59 rib cap fat, diced on low heat Brown 59 rib cap meat, diced in a pot Remove meat from pot Add 118 carrots, chopped, 59 shallot, chopped, 118 sticks celery, chopped Add 11800 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 354 cloves garlic and 118 sprigs thyme Add 22125 ml red wine, reduce by 50% Add 59 litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 1770 g butter and 29½ tsp balsamic vinegar
59 tbsp mustard powder 59 tbsp garlic powder 59 tbsp paprika 177 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 59 tbsp mustard powder, 59 tbsp garlic powder, 59 tbsp paprika and 177 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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