Link: youtu.be
Origin: Fallow
Serves: - 300 +
Ingredients
125 kg rib of beef 1250 g salt
Method
Cover 125 kg rib of beef with 1250 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
50 rib cap meat, diced 50 rib cap fat, diced 100 carrots, chopped 100 sticks celery, chopped 50 shallot, chopped 10000 g mushrooms, sliced 300 cloves garlic 100 sprigs thyme 18750 ml red wine 50 litre beef stock 1500 g butter 25 tsp balsamic vinegar
Meanwhile slowly render 50 rib cap fat, diced on low heat Brown 50 rib cap meat, diced in a pot Remove meat from pot Add 100 carrots, chopped, 50 shallot, chopped, 100 sticks celery, chopped Add 10000 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 300 cloves garlic and 100 sprigs thyme Add 18750 ml red wine, reduce by 50% Add 50 litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 1500 g butter and 25 tsp balsamic vinegar
50 tbsp mustard powder 50 tbsp garlic powder 50 tbsp paprika 150 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 50 tbsp mustard powder, 50 tbsp garlic powder, 50 tbsp paprika and 150 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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