Link: youtu.be
Origin: Fallow
Serves: - 30 +
Ingredients
12½ kg rib of beef 125 g salt
Method
Cover 12½ kg rib of beef with 125 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
5 rib cap meat, diced 5 rib cap fat, diced 10 carrots, chopped 10 sticks celery, chopped 5 shallot, chopped 1000 g mushrooms, sliced 30 cloves garlic 10 sprigs thyme 1875 ml red wine 5 litre beef stock 150 g butter 2½ tsp balsamic vinegar
Meanwhile slowly render 5 rib cap fat, diced on low heat Brown 5 rib cap meat, diced in a pot Remove meat from pot Add 10 carrots, chopped, 5 shallot, chopped, 10 sticks celery, chopped Add 1000 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 30 cloves garlic and 10 sprigs thyme Add 1875 ml red wine, reduce by 50% Add 5 litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 150 g butter and 2½ tsp balsamic vinegar
5 tbsp mustard powder 5 tbsp garlic powder 5 tbsp paprika 15 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 5 tbsp mustard powder, 5 tbsp garlic powder, 5 tbsp paprika and 15 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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