Link: youtu.be
Origin: Fallow
Serves: - 276 +
Ingredients
115 kg rib of beef 1150 g salt
Method
Cover 115 kg rib of beef with 1150 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
46 rib cap meat, diced 46 rib cap fat, diced 92 carrots, chopped 92 sticks celery, chopped 46 shallot, chopped 9200 g mushrooms, sliced 276 cloves garlic 92 sprigs thyme 17250 ml red wine 46 litre beef stock 1380 g butter 23 tsp balsamic vinegar
Meanwhile slowly render 46 rib cap fat, diced on low heat Brown 46 rib cap meat, diced in a pot Remove meat from pot Add 92 carrots, chopped, 46 shallot, chopped, 92 sticks celery, chopped Add 9200 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 276 cloves garlic and 92 sprigs thyme Add 17250 ml red wine, reduce by 50% Add 46 litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 1380 g butter and 23 tsp balsamic vinegar
46 tbsp mustard powder 46 tbsp garlic powder 46 tbsp paprika 138 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 46 tbsp mustard powder, 46 tbsp garlic powder, 46 tbsp paprika and 138 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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