Link: youtu.be
Origin: Fallow
Serves: - 360 +
Ingredients
150 kg rib of beef 1500 g salt
Method
Cover 150 kg rib of beef with 1500 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
60 rib cap meat, diced 60 rib cap fat, diced 120 carrots, chopped 120 sticks celery, chopped 60 shallot, chopped 12000 g mushrooms, sliced 360 cloves garlic 120 sprigs thyme 22500 ml red wine 60 litre beef stock 1800 g butter 30 tsp balsamic vinegar
Meanwhile slowly render 60 rib cap fat, diced on low heat Brown 60 rib cap meat, diced in a pot Remove meat from pot Add 120 carrots, chopped, 60 shallot, chopped, 120 sticks celery, chopped Add 12000 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 360 cloves garlic and 120 sprigs thyme Add 22500 ml red wine, reduce by 50% Add 60 litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 1800 g butter and 30 tsp balsamic vinegar
60 tbsp mustard powder 60 tbsp garlic powder 60 tbsp paprika 180 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 60 tbsp mustard powder, 60 tbsp garlic powder, 60 tbsp paprika and 180 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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