Link: youtu.be
Origin: Fallow
Serves: - 252 +
Ingredients
105 kg rib of beef 1050 g salt
Method
Cover 105 kg rib of beef with 1050 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
42 rib cap meat, diced 42 rib cap fat, diced 84 carrots, chopped 84 sticks celery, chopped 42 shallot, chopped 8400 g mushrooms, sliced 252 cloves garlic 84 sprigs thyme 15750 ml red wine 42 litre beef stock 1260 g butter 21 tsp balsamic vinegar
Meanwhile slowly render 42 rib cap fat, diced on low heat Brown 42 rib cap meat, diced in a pot Remove meat from pot Add 84 carrots, chopped, 42 shallot, chopped, 84 sticks celery, chopped Add 8400 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 252 cloves garlic and 84 sprigs thyme Add 15750 ml red wine, reduce by 50% Add 42 litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 1260 g butter and 21 tsp balsamic vinegar
42 tbsp mustard powder 42 tbsp garlic powder 42 tbsp paprika 126 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 42 tbsp mustard powder, 42 tbsp garlic powder, 42 tbsp paprika and 126 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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