Link: youtu.be
Origin: Fallow
Serves: - 108 +
Ingredients
45 kg rib of beef 450 g salt
Method
Cover 45 kg rib of beef with 450 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
18 rib cap meat, diced 18 rib cap fat, diced 36 carrots, chopped 36 sticks celery, chopped 18 shallot, chopped 3600 g mushrooms, sliced 108 cloves garlic 36 sprigs thyme 6750 ml red wine 18 litre beef stock 540 g butter 9 tsp balsamic vinegar
Meanwhile slowly render 18 rib cap fat, diced on low heat Brown 18 rib cap meat, diced in a pot Remove meat from pot Add 36 carrots, chopped, 18 shallot, chopped, 36 sticks celery, chopped Add 3600 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 108 cloves garlic and 36 sprigs thyme Add 6750 ml red wine, reduce by 50% Add 18 litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 540 g butter and 9 tsp balsamic vinegar
18 tbsp mustard powder 18 tbsp garlic powder 18 tbsp paprika 54 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 18 tbsp mustard powder, 18 tbsp garlic powder, 18 tbsp paprika and 54 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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