Link: youtu.be
Origin: Fallow
Serves: - 420 +
Ingredients
175 kg rib of beef 1750 g salt
Method
Cover 175 kg rib of beef with 1750 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
70 rib cap meat, diced 70 rib cap fat, diced 140 carrots, chopped 140 sticks celery, chopped 70 shallot, chopped 14000 g mushrooms, sliced 420 cloves garlic 140 sprigs thyme 26250 ml red wine 70 litre beef stock 2100 g butter 35 tsp balsamic vinegar
Meanwhile slowly render 70 rib cap fat, diced on low heat Brown 70 rib cap meat, diced in a pot Remove meat from pot Add 140 carrots, chopped, 70 shallot, chopped, 140 sticks celery, chopped Add 14000 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 420 cloves garlic and 140 sprigs thyme Add 26250 ml red wine, reduce by 50% Add 70 litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 2100 g butter and 35 tsp balsamic vinegar
70 tbsp mustard powder 70 tbsp garlic powder 70 tbsp paprika 210 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 70 tbsp mustard powder, 70 tbsp garlic powder, 70 tbsp paprika and 210 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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