Link: youtu.be
Origin: Fallow
Serves: - 288 +
Ingredients
120 kg rib of beef 1200 g salt
Method
Cover 120 kg rib of beef with 1200 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
48 rib cap meat, diced 48 rib cap fat, diced 96 carrots, chopped 96 sticks celery, chopped 48 shallot, chopped 9600 g mushrooms, sliced 288 cloves garlic 96 sprigs thyme 18000 ml red wine 48 litre beef stock 1440 g butter 24 tsp balsamic vinegar
Meanwhile slowly render 48 rib cap fat, diced on low heat Brown 48 rib cap meat, diced in a pot Remove meat from pot Add 96 carrots, chopped, 48 shallot, chopped, 96 sticks celery, chopped Add 9600 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 288 cloves garlic and 96 sprigs thyme Add 18000 ml red wine, reduce by 50% Add 48 litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 1440 g butter and 24 tsp balsamic vinegar
48 tbsp mustard powder 48 tbsp garlic powder 48 tbsp paprika 144 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 48 tbsp mustard powder, 48 tbsp garlic powder, 48 tbsp paprika and 144 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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