Link: youtu.be
Origin: Fallow
Serves: - 444 +
Ingredients
185 kg rib of beef 1850 g salt
Method
Cover 185 kg rib of beef with 1850 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
74 rib cap meat, diced 74 rib cap fat, diced 148 carrots, chopped 148 sticks celery, chopped 74 shallot, chopped 14800 g mushrooms, sliced 444 cloves garlic 148 sprigs thyme 27750 ml red wine 74 litre beef stock 2220 g butter 37 tsp balsamic vinegar
Meanwhile slowly render 74 rib cap fat, diced on low heat Brown 74 rib cap meat, diced in a pot Remove meat from pot Add 148 carrots, chopped, 74 shallot, chopped, 148 sticks celery, chopped Add 14800 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 444 cloves garlic and 148 sprigs thyme Add 27750 ml red wine, reduce by 50% Add 74 litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 2220 g butter and 37 tsp balsamic vinegar
74 tbsp mustard powder 74 tbsp garlic powder 74 tbsp paprika 222 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 74 tbsp mustard powder, 74 tbsp garlic powder, 74 tbsp paprika and 222 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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