Link: youtu.be
Origin: Fallow
Serves: - 168 +
Ingredients
70 kg rib of beef 700 g salt
Method
Cover 70 kg rib of beef with 700 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
28 rib cap meat, diced 28 rib cap fat, diced 56 carrots, chopped 56 sticks celery, chopped 28 shallot, chopped 5600 g mushrooms, sliced 168 cloves garlic 56 sprigs thyme 10500 ml red wine 28 litre beef stock 840 g butter 14 tsp balsamic vinegar
Meanwhile slowly render 28 rib cap fat, diced on low heat Brown 28 rib cap meat, diced in a pot Remove meat from pot Add 56 carrots, chopped, 28 shallot, chopped, 56 sticks celery, chopped Add 5600 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 168 cloves garlic and 56 sprigs thyme Add 10500 ml red wine, reduce by 50% Add 28 litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 840 g butter and 14 tsp balsamic vinegar
28 tbsp mustard powder 28 tbsp garlic powder 28 tbsp paprika 84 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 28 tbsp mustard powder, 28 tbsp garlic powder, 28 tbsp paprika and 84 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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