Link: youtu.be
Origin: Fallow
Serves: - 150 +
Ingredients
62½ kg rib of beef 625 g salt
Method
Cover 62½ kg rib of beef with 625 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
25 rib cap meat, diced 25 rib cap fat, diced 50 carrots, chopped 50 sticks celery, chopped 25 shallot, chopped 5000 g mushrooms, sliced 150 cloves garlic 50 sprigs thyme 9375 ml red wine 25 litre beef stock 750 g butter 12½ tsp balsamic vinegar
Meanwhile slowly render 25 rib cap fat, diced on low heat Brown 25 rib cap meat, diced in a pot Remove meat from pot Add 50 carrots, chopped, 25 shallot, chopped, 50 sticks celery, chopped Add 5000 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 150 cloves garlic and 50 sprigs thyme Add 9375 ml red wine, reduce by 50% Add 25 litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 750 g butter and 12½ tsp balsamic vinegar
25 tbsp mustard powder 25 tbsp garlic powder 25 tbsp paprika 75 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 25 tbsp mustard powder, 25 tbsp garlic powder, 25 tbsp paprika and 75 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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