Link: youtu.be
Origin: Fallow
Serves: - 438 +
Ingredients
182½ kg rib of beef 1825 g salt
Method
Cover 182½ kg rib of beef with 1825 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
73 rib cap meat, diced 73 rib cap fat, diced 146 carrots, chopped 146 sticks celery, chopped 73 shallot, chopped 14600 g mushrooms, sliced 438 cloves garlic 146 sprigs thyme 27375 ml red wine 73 litre beef stock 2190 g butter 36½ tsp balsamic vinegar
Meanwhile slowly render 73 rib cap fat, diced on low heat Brown 73 rib cap meat, diced in a pot Remove meat from pot Add 146 carrots, chopped, 73 shallot, chopped, 146 sticks celery, chopped Add 14600 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 438 cloves garlic and 146 sprigs thyme Add 27375 ml red wine, reduce by 50% Add 73 litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 2190 g butter and 36½ tsp balsamic vinegar
73 tbsp mustard powder 73 tbsp garlic powder 73 tbsp paprika 219 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 73 tbsp mustard powder, 73 tbsp garlic powder, 73 tbsp paprika and 219 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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