Link: youtu.be
Origin: Fallow
Serves: - 390 +
Ingredients
162½ kg rib of beef 1625 g salt
Method
Cover 162½ kg rib of beef with 1625 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
65 rib cap meat, diced 65 rib cap fat, diced 130 carrots, chopped 130 sticks celery, chopped 65 shallot, chopped 13000 g mushrooms, sliced 390 cloves garlic 130 sprigs thyme 24375 ml red wine 65 litre beef stock 1950 g butter 32½ tsp balsamic vinegar
Meanwhile slowly render 65 rib cap fat, diced on low heat Brown 65 rib cap meat, diced in a pot Remove meat from pot Add 130 carrots, chopped, 65 shallot, chopped, 130 sticks celery, chopped Add 13000 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 390 cloves garlic and 130 sprigs thyme Add 24375 ml red wine, reduce by 50% Add 65 litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 1950 g butter and 32½ tsp balsamic vinegar
65 tbsp mustard powder 65 tbsp garlic powder 65 tbsp paprika 195 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 65 tbsp mustard powder, 65 tbsp garlic powder, 65 tbsp paprika and 195 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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