Link: youtu.be
Origin: Fallow
Serves: - 462 +
Ingredients
192½ kg rib of beef 1925 g salt
Method
Cover 192½ kg rib of beef with 1925 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
77 rib cap meat, diced 77 rib cap fat, diced 154 carrots, chopped 154 sticks celery, chopped 77 shallot, chopped 15400 g mushrooms, sliced 462 cloves garlic 154 sprigs thyme 28875 ml red wine 77 litre beef stock 2310 g butter 38½ tsp balsamic vinegar
Meanwhile slowly render 77 rib cap fat, diced on low heat Brown 77 rib cap meat, diced in a pot Remove meat from pot Add 154 carrots, chopped, 77 shallot, chopped, 154 sticks celery, chopped Add 15400 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 462 cloves garlic and 154 sprigs thyme Add 28875 ml red wine, reduce by 50% Add 77 litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 2310 g butter and 38½ tsp balsamic vinegar
77 tbsp mustard powder 77 tbsp garlic powder 77 tbsp paprika 231 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 77 tbsp mustard powder, 77 tbsp garlic powder, 77 tbsp paprika and 231 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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