Link: youtu.be
Origin: Fallow
Serves: - 378 +
Ingredients
157½ kg rib of beef 1575 g salt
Method
Cover 157½ kg rib of beef with 1575 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
63 rib cap meat, diced 63 rib cap fat, diced 126 carrots, chopped 126 sticks celery, chopped 63 shallot, chopped 12600 g mushrooms, sliced 378 cloves garlic 126 sprigs thyme 23625 ml red wine 63 litre beef stock 1890 g butter 31½ tsp balsamic vinegar
Meanwhile slowly render 63 rib cap fat, diced on low heat Brown 63 rib cap meat, diced in a pot Remove meat from pot Add 126 carrots, chopped, 63 shallot, chopped, 126 sticks celery, chopped Add 12600 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 378 cloves garlic and 126 sprigs thyme Add 23625 ml red wine, reduce by 50% Add 63 litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 1890 g butter and 31½ tsp balsamic vinegar
63 tbsp mustard powder 63 tbsp garlic powder 63 tbsp paprika 189 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 63 tbsp mustard powder, 63 tbsp garlic powder, 63 tbsp paprika and 189 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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