Link: youtu.be
Origin: Fallow
Serves: - 366 +
Ingredients
152½ kg rib of beef 1525 g salt
Method
Cover 152½ kg rib of beef with 1525 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
61 rib cap meat, diced 61 rib cap fat, diced 122 carrots, chopped 122 sticks celery, chopped 61 shallot, chopped 12200 g mushrooms, sliced 366 cloves garlic 122 sprigs thyme 22875 ml red wine 61 litre beef stock 1830 g butter 30½ tsp balsamic vinegar
Meanwhile slowly render 61 rib cap fat, diced on low heat Brown 61 rib cap meat, diced in a pot Remove meat from pot Add 122 carrots, chopped, 61 shallot, chopped, 122 sticks celery, chopped Add 12200 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 366 cloves garlic and 122 sprigs thyme Add 22875 ml red wine, reduce by 50% Add 61 litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 1830 g butter and 30½ tsp balsamic vinegar
61 tbsp mustard powder 61 tbsp garlic powder 61 tbsp paprika 183 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 61 tbsp mustard powder, 61 tbsp garlic powder, 61 tbsp paprika and 183 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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