Link: youtu.be
Origin: Fallow
Serves: - 372 +
Ingredients
155 kg rib of beef 1550 g salt
Method
Cover 155 kg rib of beef with 1550 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
62 rib cap meat, diced 62 rib cap fat, diced 124 carrots, chopped 124 sticks celery, chopped 62 shallot, chopped 12400 g mushrooms, sliced 372 cloves garlic 124 sprigs thyme 23250 ml red wine 62 litre beef stock 1860 g butter 31 tsp balsamic vinegar
Meanwhile slowly render 62 rib cap fat, diced on low heat Brown 62 rib cap meat, diced in a pot Remove meat from pot Add 124 carrots, chopped, 62 shallot, chopped, 124 sticks celery, chopped Add 12400 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 372 cloves garlic and 124 sprigs thyme Add 23250 ml red wine, reduce by 50% Add 62 litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 1860 g butter and 31 tsp balsamic vinegar
62 tbsp mustard powder 62 tbsp garlic powder 62 tbsp paprika 186 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 62 tbsp mustard powder, 62 tbsp garlic powder, 62 tbsp paprika and 186 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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