Link: youtu.be
Origin: Fallow
Serves: - 498 +
Ingredients
207½ kg rib of beef 2075 g salt
Method
Cover 207½ kg rib of beef with 2075 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
83 rib cap meat, diced 83 rib cap fat, diced 166 carrots, chopped 166 sticks celery, chopped 83 shallot, chopped 16600 g mushrooms, sliced 498 cloves garlic 166 sprigs thyme 31125 ml red wine 83 litre beef stock 2490 g butter 41½ tsp balsamic vinegar
Meanwhile slowly render 83 rib cap fat, diced on low heat Brown 83 rib cap meat, diced in a pot Remove meat from pot Add 166 carrots, chopped, 83 shallot, chopped, 166 sticks celery, chopped Add 16600 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 498 cloves garlic and 166 sprigs thyme Add 31125 ml red wine, reduce by 50% Add 83 litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 2490 g butter and 41½ tsp balsamic vinegar
83 tbsp mustard powder 83 tbsp garlic powder 83 tbsp paprika 249 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 83 tbsp mustard powder, 83 tbsp garlic powder, 83 tbsp paprika and 249 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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