Link: youtu.be
Origin: Fallow
Serves: - 450 +
Ingredients
187½ kg rib of beef 1875 g salt
Method
Cover 187½ kg rib of beef with 1875 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
75 rib cap meat, diced 75 rib cap fat, diced 150 carrots, chopped 150 sticks celery, chopped 75 shallot, chopped 15000 g mushrooms, sliced 450 cloves garlic 150 sprigs thyme 28125 ml red wine 75 litre beef stock 2250 g butter 37½ tsp balsamic vinegar
Meanwhile slowly render 75 rib cap fat, diced on low heat Brown 75 rib cap meat, diced in a pot Remove meat from pot Add 150 carrots, chopped, 75 shallot, chopped, 150 sticks celery, chopped Add 15000 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 450 cloves garlic and 150 sprigs thyme Add 28125 ml red wine, reduce by 50% Add 75 litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 2250 g butter and 37½ tsp balsamic vinegar
75 tbsp mustard powder 75 tbsp garlic powder 75 tbsp paprika 225 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 75 tbsp mustard powder, 75 tbsp garlic powder, 75 tbsp paprika and 225 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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