Link: youtu.be
Origin: Fallow
Serves: - 132 +
Ingredients
55 kg rib of beef 550 g salt
Method
Cover 55 kg rib of beef with 550 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
22 rib cap meat, diced 22 rib cap fat, diced 44 carrots, chopped 44 sticks celery, chopped 22 shallot, chopped 4400 g mushrooms, sliced 132 cloves garlic 44 sprigs thyme 8250 ml red wine 22 litre beef stock 660 g butter 11 tsp balsamic vinegar
Meanwhile slowly render 22 rib cap fat, diced on low heat Brown 22 rib cap meat, diced in a pot Remove meat from pot Add 44 carrots, chopped, 22 shallot, chopped, 44 sticks celery, chopped Add 4400 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 132 cloves garlic and 44 sprigs thyme Add 8250 ml red wine, reduce by 50% Add 22 litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 660 g butter and 11 tsp balsamic vinegar
22 tbsp mustard powder 22 tbsp garlic powder 22 tbsp paprika 66 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 22 tbsp mustard powder, 22 tbsp garlic powder, 22 tbsp paprika and 66 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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