Link: youtu.be
Origin: Fallow
Serves: - 216 +
Ingredients
90 kg rib of beef 900 g salt
Method
Cover 90 kg rib of beef with 900 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
36 rib cap meat, diced 36 rib cap fat, diced 72 carrots, chopped 72 sticks celery, chopped 36 shallot, chopped 7200 g mushrooms, sliced 216 cloves garlic 72 sprigs thyme 13500 ml red wine 36 litre beef stock 1080 g butter 18 tsp balsamic vinegar
Meanwhile slowly render 36 rib cap fat, diced on low heat Brown 36 rib cap meat, diced in a pot Remove meat from pot Add 72 carrots, chopped, 36 shallot, chopped, 72 sticks celery, chopped Add 7200 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 216 cloves garlic and 72 sprigs thyme Add 13500 ml red wine, reduce by 50% Add 36 litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 1080 g butter and 18 tsp balsamic vinegar
36 tbsp mustard powder 36 tbsp garlic powder 36 tbsp paprika 108 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 36 tbsp mustard powder, 36 tbsp garlic powder, 36 tbsp paprika and 108 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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