Link: youtu.be
Origin: Fallow
Serves: - 558 +
Ingredients
232½ kg rib of beef 2325 g salt
Method
Cover 232½ kg rib of beef with 2325 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
93 rib cap meat, diced 93 rib cap fat, diced 186 carrots, chopped 186 sticks celery, chopped 93 shallot, chopped 18600 g mushrooms, sliced 558 cloves garlic 186 sprigs thyme 34875 ml red wine 93 litre beef stock 2790 g butter 46½ tsp balsamic vinegar
Meanwhile slowly render 93 rib cap fat, diced on low heat Brown 93 rib cap meat, diced in a pot Remove meat from pot Add 186 carrots, chopped, 93 shallot, chopped, 186 sticks celery, chopped Add 18600 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 558 cloves garlic and 186 sprigs thyme Add 34875 ml red wine, reduce by 50% Add 93 litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 2790 g butter and 46½ tsp balsamic vinegar
93 tbsp mustard powder 93 tbsp garlic powder 93 tbsp paprika 279 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 93 tbsp mustard powder, 93 tbsp garlic powder, 93 tbsp paprika and 279 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
Name: