Link: youtu.be
Origin: Fallow
Serves: - 180 +
Ingredients
75 kg rib of beef 750 g salt
Method
Cover 75 kg rib of beef with 750 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
30 rib cap meat, diced 30 rib cap fat, diced 60 carrots, chopped 60 sticks celery, chopped 30 shallot, chopped 6000 g mushrooms, sliced 180 cloves garlic 60 sprigs thyme 11250 ml red wine 30 litre beef stock 900 g butter 15 tsp balsamic vinegar
Meanwhile slowly render 30 rib cap fat, diced on low heat Brown 30 rib cap meat, diced in a pot Remove meat from pot Add 60 carrots, chopped, 30 shallot, chopped, 60 sticks celery, chopped Add 6000 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 180 cloves garlic and 60 sprigs thyme Add 11250 ml red wine, reduce by 50% Add 30 litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 900 g butter and 15 tsp balsamic vinegar
30 tbsp mustard powder 30 tbsp garlic powder 30 tbsp paprika 90 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 30 tbsp mustard powder, 30 tbsp garlic powder, 30 tbsp paprika and 90 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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