Link: youtu.be
Origin: Fallow
Serves: - 66 +
Ingredients
27½ kg rib of beef 275 g salt
Method
Cover 27½ kg rib of beef with 275 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
11 rib cap meat, diced 11 rib cap fat, diced 22 carrots, chopped 22 sticks celery, chopped 11 shallot, chopped 2200 g mushrooms, sliced 66 cloves garlic 22 sprigs thyme 4125 ml red wine 11 litre beef stock 330 g butter 5½ tsp balsamic vinegar
Meanwhile slowly render 11 rib cap fat, diced on low heat Brown 11 rib cap meat, diced in a pot Remove meat from pot Add 22 carrots, chopped, 11 shallot, chopped, 22 sticks celery, chopped Add 2200 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 66 cloves garlic and 22 sprigs thyme Add 4125 ml red wine, reduce by 50% Add 11 litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 330 g butter and 5½ tsp balsamic vinegar
11 tbsp mustard powder 11 tbsp garlic powder 11 tbsp paprika 33 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 11 tbsp mustard powder, 11 tbsp garlic powder, 11 tbsp paprika and 33 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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