Link: youtu.be
Origin: Fallow
Serves: - 228 +
Ingredients
95 kg rib of beef 950 g salt
Method
Cover 95 kg rib of beef with 950 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
38 rib cap meat, diced 38 rib cap fat, diced 76 carrots, chopped 76 sticks celery, chopped 38 shallot, chopped 7600 g mushrooms, sliced 228 cloves garlic 76 sprigs thyme 14250 ml red wine 38 litre beef stock 1140 g butter 19 tsp balsamic vinegar
Meanwhile slowly render 38 rib cap fat, diced on low heat Brown 38 rib cap meat, diced in a pot Remove meat from pot Add 76 carrots, chopped, 38 shallot, chopped, 76 sticks celery, chopped Add 7600 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 228 cloves garlic and 76 sprigs thyme Add 14250 ml red wine, reduce by 50% Add 38 litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 1140 g butter and 19 tsp balsamic vinegar
38 tbsp mustard powder 38 tbsp garlic powder 38 tbsp paprika 114 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 38 tbsp mustard powder, 38 tbsp garlic powder, 38 tbsp paprika and 114 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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