Link: youtu.be
Origin: Fallow
Serves: - 426 +
Ingredients
177½ kg rib of beef 1775 g salt
Method
Cover 177½ kg rib of beef with 1775 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
71 rib cap meat, diced 71 rib cap fat, diced 142 carrots, chopped 142 sticks celery, chopped 71 shallot, chopped 14200 g mushrooms, sliced 426 cloves garlic 142 sprigs thyme 26625 ml red wine 71 litre beef stock 2130 g butter 35½ tsp balsamic vinegar
Meanwhile slowly render 71 rib cap fat, diced on low heat Brown 71 rib cap meat, diced in a pot Remove meat from pot Add 142 carrots, chopped, 71 shallot, chopped, 142 sticks celery, chopped Add 14200 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 426 cloves garlic and 142 sprigs thyme Add 26625 ml red wine, reduce by 50% Add 71 litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 2130 g butter and 35½ tsp balsamic vinegar
71 tbsp mustard powder 71 tbsp garlic powder 71 tbsp paprika 213 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 71 tbsp mustard powder, 71 tbsp garlic powder, 71 tbsp paprika and 213 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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