Link: youtu.be
Origin: Fallow
Serves: - 474 +
Ingredients
197½ kg rib of beef 1975 g salt
Method
Cover 197½ kg rib of beef with 1975 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
79 rib cap meat, diced 79 rib cap fat, diced 158 carrots, chopped 158 sticks celery, chopped 79 shallot, chopped 15800 g mushrooms, sliced 474 cloves garlic 158 sprigs thyme 29625 ml red wine 79 litre beef stock 2370 g butter 39½ tsp balsamic vinegar
Meanwhile slowly render 79 rib cap fat, diced on low heat Brown 79 rib cap meat, diced in a pot Remove meat from pot Add 158 carrots, chopped, 79 shallot, chopped, 158 sticks celery, chopped Add 15800 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 474 cloves garlic and 158 sprigs thyme Add 29625 ml red wine, reduce by 50% Add 79 litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 2370 g butter and 39½ tsp balsamic vinegar
79 tbsp mustard powder 79 tbsp garlic powder 79 tbsp paprika 237 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 79 tbsp mustard powder, 79 tbsp garlic powder, 79 tbsp paprika and 237 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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