Link: youtu.be
Origin: Fallow
Serves: - 456 +
Ingredients
190 kg rib of beef 1900 g salt
Method
Cover 190 kg rib of beef with 1900 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
76 rib cap meat, diced 76 rib cap fat, diced 152 carrots, chopped 152 sticks celery, chopped 76 shallot, chopped 15200 g mushrooms, sliced 456 cloves garlic 152 sprigs thyme 28500 ml red wine 76 litre beef stock 2280 g butter 38 tsp balsamic vinegar
Meanwhile slowly render 76 rib cap fat, diced on low heat Brown 76 rib cap meat, diced in a pot Remove meat from pot Add 152 carrots, chopped, 76 shallot, chopped, 152 sticks celery, chopped Add 15200 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 456 cloves garlic and 152 sprigs thyme Add 28500 ml red wine, reduce by 50% Add 76 litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 2280 g butter and 38 tsp balsamic vinegar
76 tbsp mustard powder 76 tbsp garlic powder 76 tbsp paprika 228 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 76 tbsp mustard powder, 76 tbsp garlic powder, 76 tbsp paprika and 228 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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