Link: youtu.be
Origin: Fallow
Serves: - 408 +
Ingredients
170 kg rib of beef 1700 g salt
Method
Cover 170 kg rib of beef with 1700 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
68 rib cap meat, diced 68 rib cap fat, diced 136 carrots, chopped 136 sticks celery, chopped 68 shallot, chopped 13600 g mushrooms, sliced 408 cloves garlic 136 sprigs thyme 25500 ml red wine 68 litre beef stock 2040 g butter 34 tsp balsamic vinegar
Meanwhile slowly render 68 rib cap fat, diced on low heat Brown 68 rib cap meat, diced in a pot Remove meat from pot Add 136 carrots, chopped, 68 shallot, chopped, 136 sticks celery, chopped Add 13600 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 408 cloves garlic and 136 sprigs thyme Add 25500 ml red wine, reduce by 50% Add 68 litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 2040 g butter and 34 tsp balsamic vinegar
68 tbsp mustard powder 68 tbsp garlic powder 68 tbsp paprika 204 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 68 tbsp mustard powder, 68 tbsp garlic powder, 68 tbsp paprika and 204 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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