Link: youtu.be
Origin: Fallow
Serves: - 264 +
Ingredients
110 kg rib of beef 1100 g salt
Method
Cover 110 kg rib of beef with 1100 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
44 rib cap meat, diced 44 rib cap fat, diced 88 carrots, chopped 88 sticks celery, chopped 44 shallot, chopped 8800 g mushrooms, sliced 264 cloves garlic 88 sprigs thyme 16500 ml red wine 44 litre beef stock 1320 g butter 22 tsp balsamic vinegar
Meanwhile slowly render 44 rib cap fat, diced on low heat Brown 44 rib cap meat, diced in a pot Remove meat from pot Add 88 carrots, chopped, 44 shallot, chopped, 88 sticks celery, chopped Add 8800 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 264 cloves garlic and 88 sprigs thyme Add 16500 ml red wine, reduce by 50% Add 44 litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 1320 g butter and 22 tsp balsamic vinegar
44 tbsp mustard powder 44 tbsp garlic powder 44 tbsp paprika 132 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 44 tbsp mustard powder, 44 tbsp garlic powder, 44 tbsp paprika and 132 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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