Link: youtu.be
Origin: Fallow
Serves: - 36 +
Ingredients
15 kg rib of beef 150 g salt
Method
Cover 15 kg rib of beef with 150 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
6 rib cap meat, diced 6 rib cap fat, diced 12 carrots, chopped 12 sticks celery, chopped 6 shallot, chopped 1200 g mushrooms, sliced 36 cloves garlic 12 sprigs thyme 2250 ml red wine 6 litre beef stock 180 g butter 3 tsp balsamic vinegar
Meanwhile slowly render 6 rib cap fat, diced on low heat Brown 6 rib cap meat, diced in a pot Remove meat from pot Add 12 carrots, chopped, 6 shallot, chopped, 12 sticks celery, chopped Add 1200 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 36 cloves garlic and 12 sprigs thyme Add 2250 ml red wine, reduce by 50% Add 6 litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 180 g butter and 3 tsp balsamic vinegar
6 tbsp mustard powder 6 tbsp garlic powder 6 tbsp paprika 18 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 6 tbsp mustard powder, 6 tbsp garlic powder, 6 tbsp paprika and 18 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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