Link: youtu.be
Origin: Fallow
Serves: - 156 +
Ingredients
65 kg rib of beef 650 g salt
Method
Cover 65 kg rib of beef with 650 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
26 rib cap meat, diced 26 rib cap fat, diced 52 carrots, chopped 52 sticks celery, chopped 26 shallot, chopped 5200 g mushrooms, sliced 156 cloves garlic 52 sprigs thyme 9750 ml red wine 26 litre beef stock 780 g butter 13 tsp balsamic vinegar
Meanwhile slowly render 26 rib cap fat, diced on low heat Brown 26 rib cap meat, diced in a pot Remove meat from pot Add 52 carrots, chopped, 26 shallot, chopped, 52 sticks celery, chopped Add 5200 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 156 cloves garlic and 52 sprigs thyme Add 9750 ml red wine, reduce by 50% Add 26 litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 780 g butter and 13 tsp balsamic vinegar
26 tbsp mustard powder 26 tbsp garlic powder 26 tbsp paprika 78 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 26 tbsp mustard powder, 26 tbsp garlic powder, 26 tbsp paprika and 78 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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