Link: youtu.be
Origin: Fallow
Serves: - 336 +
Ingredients
140 kg rib of beef 1400 g salt
Method
Cover 140 kg rib of beef with 1400 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
56 rib cap meat, diced 56 rib cap fat, diced 112 carrots, chopped 112 sticks celery, chopped 56 shallot, chopped 11200 g mushrooms, sliced 336 cloves garlic 112 sprigs thyme 21000 ml red wine 56 litre beef stock 1680 g butter 28 tsp balsamic vinegar
Meanwhile slowly render 56 rib cap fat, diced on low heat Brown 56 rib cap meat, diced in a pot Remove meat from pot Add 112 carrots, chopped, 56 shallot, chopped, 112 sticks celery, chopped Add 11200 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 336 cloves garlic and 112 sprigs thyme Add 21000 ml red wine, reduce by 50% Add 56 litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 1680 g butter and 28 tsp balsamic vinegar
56 tbsp mustard powder 56 tbsp garlic powder 56 tbsp paprika 168 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 56 tbsp mustard powder, 56 tbsp garlic powder, 56 tbsp paprika and 168 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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