Link: youtu.be
Origin: Fallow
Serves: - 204 +
Ingredients
85 kg rib of beef 850 g salt
Method
Cover 85 kg rib of beef with 850 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
34 rib cap meat, diced 34 rib cap fat, diced 68 carrots, chopped 68 sticks celery, chopped 34 shallot, chopped 6800 g mushrooms, sliced 204 cloves garlic 68 sprigs thyme 12750 ml red wine 34 litre beef stock 1020 g butter 17 tsp balsamic vinegar
Meanwhile slowly render 34 rib cap fat, diced on low heat Brown 34 rib cap meat, diced in a pot Remove meat from pot Add 68 carrots, chopped, 34 shallot, chopped, 68 sticks celery, chopped Add 6800 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 204 cloves garlic and 68 sprigs thyme Add 12750 ml red wine, reduce by 50% Add 34 litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 1020 g butter and 17 tsp balsamic vinegar
34 tbsp mustard powder 34 tbsp garlic powder 34 tbsp paprika 102 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 34 tbsp mustard powder, 34 tbsp garlic powder, 34 tbsp paprika and 102 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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