Link: youtu.be
Origin: Fallow
Serves: - 546 +
Ingredients
227½ kg rib of beef 2275 g salt
Method
Cover 227½ kg rib of beef with 2275 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
91 rib cap meat, diced 91 rib cap fat, diced 182 carrots, chopped 182 sticks celery, chopped 91 shallot, chopped 18200 g mushrooms, sliced 546 cloves garlic 182 sprigs thyme 34125 ml red wine 91 litre beef stock 2730 g butter 45½ tsp balsamic vinegar
Meanwhile slowly render 91 rib cap fat, diced on low heat Brown 91 rib cap meat, diced in a pot Remove meat from pot Add 182 carrots, chopped, 91 shallot, chopped, 182 sticks celery, chopped Add 18200 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 546 cloves garlic and 182 sprigs thyme Add 34125 ml red wine, reduce by 50% Add 91 litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 2730 g butter and 45½ tsp balsamic vinegar
91 tbsp mustard powder 91 tbsp garlic powder 91 tbsp paprika 273 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 91 tbsp mustard powder, 91 tbsp garlic powder, 91 tbsp paprika and 273 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
Name: