Link: youtu.be
Origin: Fallow
Serves: - 486 +
Ingredients
202½ kg rib of beef 2025 g salt
Method
Cover 202½ kg rib of beef with 2025 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
81 rib cap meat, diced 81 rib cap fat, diced 162 carrots, chopped 162 sticks celery, chopped 81 shallot, chopped 16200 g mushrooms, sliced 486 cloves garlic 162 sprigs thyme 30375 ml red wine 81 litre beef stock 2430 g butter 40½ tsp balsamic vinegar
Meanwhile slowly render 81 rib cap fat, diced on low heat Brown 81 rib cap meat, diced in a pot Remove meat from pot Add 162 carrots, chopped, 81 shallot, chopped, 162 sticks celery, chopped Add 16200 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 486 cloves garlic and 162 sprigs thyme Add 30375 ml red wine, reduce by 50% Add 81 litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 2430 g butter and 40½ tsp balsamic vinegar
81 tbsp mustard powder 81 tbsp garlic powder 81 tbsp paprika 243 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 81 tbsp mustard powder, 81 tbsp garlic powder, 81 tbsp paprika and 243 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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