Link: youtu.be
Origin: Fallow
Serves: - 192 +
Ingredients
80 kg rib of beef 800 g salt
Method
Cover 80 kg rib of beef with 800 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
32 rib cap meat, diced 32 rib cap fat, diced 64 carrots, chopped 64 sticks celery, chopped 32 shallot, chopped 6400 g mushrooms, sliced 192 cloves garlic 64 sprigs thyme 12000 ml red wine 32 litre beef stock 960 g butter 16 tsp balsamic vinegar
Meanwhile slowly render 32 rib cap fat, diced on low heat Brown 32 rib cap meat, diced in a pot Remove meat from pot Add 64 carrots, chopped, 32 shallot, chopped, 64 sticks celery, chopped Add 6400 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 192 cloves garlic and 64 sprigs thyme Add 12000 ml red wine, reduce by 50% Add 32 litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 960 g butter and 16 tsp balsamic vinegar
32 tbsp mustard powder 32 tbsp garlic powder 32 tbsp paprika 96 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 32 tbsp mustard powder, 32 tbsp garlic powder, 32 tbsp paprika and 96 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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