Link: youtu.be
Origin: Fallow
Serves: - 324 +
Ingredients
135 kg rib of beef 1350 g salt
Method
Cover 135 kg rib of beef with 1350 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
54 rib cap meat, diced 54 rib cap fat, diced 108 carrots, chopped 108 sticks celery, chopped 54 shallot, chopped 10800 g mushrooms, sliced 324 cloves garlic 108 sprigs thyme 20250 ml red wine 54 litre beef stock 1620 g butter 27 tsp balsamic vinegar
Meanwhile slowly render 54 rib cap fat, diced on low heat Brown 54 rib cap meat, diced in a pot Remove meat from pot Add 108 carrots, chopped, 54 shallot, chopped, 108 sticks celery, chopped Add 10800 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 324 cloves garlic and 108 sprigs thyme Add 20250 ml red wine, reduce by 50% Add 54 litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 1620 g butter and 27 tsp balsamic vinegar
54 tbsp mustard powder 54 tbsp garlic powder 54 tbsp paprika 162 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 54 tbsp mustard powder, 54 tbsp garlic powder, 54 tbsp paprika and 162 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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