Link: youtu.be
Origin: Fallow
Serves: - 402 +
Ingredients
167½ kg rib of beef 1675 g salt
Method
Cover 167½ kg rib of beef with 1675 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
67 rib cap meat, diced 67 rib cap fat, diced 134 carrots, chopped 134 sticks celery, chopped 67 shallot, chopped 13400 g mushrooms, sliced 402 cloves garlic 134 sprigs thyme 25125 ml red wine 67 litre beef stock 2010 g butter 33½ tsp balsamic vinegar
Meanwhile slowly render 67 rib cap fat, diced on low heat Brown 67 rib cap meat, diced in a pot Remove meat from pot Add 134 carrots, chopped, 67 shallot, chopped, 134 sticks celery, chopped Add 13400 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 402 cloves garlic and 134 sprigs thyme Add 25125 ml red wine, reduce by 50% Add 67 litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 2010 g butter and 33½ tsp balsamic vinegar
67 tbsp mustard powder 67 tbsp garlic powder 67 tbsp paprika 201 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 67 tbsp mustard powder, 67 tbsp garlic powder, 67 tbsp paprika and 201 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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