Link: youtu.be
Origin: Fallow
Serves: - 312 +
Ingredients
130 kg rib of beef 1300 g salt
Method
Cover 130 kg rib of beef with 1300 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
52 rib cap meat, diced 52 rib cap fat, diced 104 carrots, chopped 104 sticks celery, chopped 52 shallot, chopped 10400 g mushrooms, sliced 312 cloves garlic 104 sprigs thyme 19500 ml red wine 52 litre beef stock 1560 g butter 26 tsp balsamic vinegar
Meanwhile slowly render 52 rib cap fat, diced on low heat Brown 52 rib cap meat, diced in a pot Remove meat from pot Add 104 carrots, chopped, 52 shallot, chopped, 104 sticks celery, chopped Add 10400 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 312 cloves garlic and 104 sprigs thyme Add 19500 ml red wine, reduce by 50% Add 52 litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 1560 g butter and 26 tsp balsamic vinegar
52 tbsp mustard powder 52 tbsp garlic powder 52 tbsp paprika 156 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 52 tbsp mustard powder, 52 tbsp garlic powder, 52 tbsp paprika and 156 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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