Link: youtu.be
Origin: Fallow
Serves: - 348 +
Ingredients
145 kg rib of beef 1450 g salt
Method
Cover 145 kg rib of beef with 1450 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
58 rib cap meat, diced 58 rib cap fat, diced 116 carrots, chopped 116 sticks celery, chopped 58 shallot, chopped 11600 g mushrooms, sliced 348 cloves garlic 116 sprigs thyme 21750 ml red wine 58 litre beef stock 1740 g butter 29 tsp balsamic vinegar
Meanwhile slowly render 58 rib cap fat, diced on low heat Brown 58 rib cap meat, diced in a pot Remove meat from pot Add 116 carrots, chopped, 58 shallot, chopped, 116 sticks celery, chopped Add 11600 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 348 cloves garlic and 116 sprigs thyme Add 21750 ml red wine, reduce by 50% Add 58 litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 1740 g butter and 29 tsp balsamic vinegar
58 tbsp mustard powder 58 tbsp garlic powder 58 tbsp paprika 174 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 58 tbsp mustard powder, 58 tbsp garlic powder, 58 tbsp paprika and 174 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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