Link: youtu.be
Origin: Fallow
Serves: - 42 +
Ingredients
17½ kg rib of beef 175 g salt
Method
Cover 17½ kg rib of beef with 175 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
7 rib cap meat, diced 7 rib cap fat, diced 14 carrots, chopped 14 sticks celery, chopped 7 shallot, chopped 1400 g mushrooms, sliced 42 cloves garlic 14 sprigs thyme 2625 ml red wine 7 litre beef stock 210 g butter 3½ tsp balsamic vinegar
Meanwhile slowly render 7 rib cap fat, diced on low heat Brown 7 rib cap meat, diced in a pot Remove meat from pot Add 14 carrots, chopped, 7 shallot, chopped, 14 sticks celery, chopped Add 1400 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 42 cloves garlic and 14 sprigs thyme Add 2625 ml red wine, reduce by 50% Add 7 litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 210 g butter and 3½ tsp balsamic vinegar
7 tbsp mustard powder 7 tbsp garlic powder 7 tbsp paprika 21 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 7 tbsp mustard powder, 7 tbsp garlic powder, 7 tbsp paprika and 21 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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