Link: youtu.be
Origin: Fallow
Serves: - 414 +
Ingredients
172½ kg rib of beef 1725 g salt
Method
Cover 172½ kg rib of beef with 1725 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
69 rib cap meat, diced 69 rib cap fat, diced 138 carrots, chopped 138 sticks celery, chopped 69 shallot, chopped 13800 g mushrooms, sliced 414 cloves garlic 138 sprigs thyme 25875 ml red wine 69 litre beef stock 2070 g butter 34½ tsp balsamic vinegar
Meanwhile slowly render 69 rib cap fat, diced on low heat Brown 69 rib cap meat, diced in a pot Remove meat from pot Add 138 carrots, chopped, 69 shallot, chopped, 138 sticks celery, chopped Add 13800 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 414 cloves garlic and 138 sprigs thyme Add 25875 ml red wine, reduce by 50% Add 69 litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 2070 g butter and 34½ tsp balsamic vinegar
69 tbsp mustard powder 69 tbsp garlic powder 69 tbsp paprika 207 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 69 tbsp mustard powder, 69 tbsp garlic powder, 69 tbsp paprika and 207 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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