Link: youtu.be
Origin: Fallow
Serves: - 48 +
Ingredients
20 kg rib of beef 200 g salt
Method
Cover 20 kg rib of beef with 200 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
8 rib cap meat, diced 8 rib cap fat, diced 16 carrots, chopped 16 sticks celery, chopped 8 shallot, chopped 1600 g mushrooms, sliced 48 cloves garlic 16 sprigs thyme 3000 ml red wine 8 litre beef stock 240 g butter 4 tsp balsamic vinegar
Meanwhile slowly render 8 rib cap fat, diced on low heat Brown 8 rib cap meat, diced in a pot Remove meat from pot Add 16 carrots, chopped, 8 shallot, chopped, 16 sticks celery, chopped Add 1600 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 48 cloves garlic and 16 sprigs thyme Add 3000 ml red wine, reduce by 50% Add 8 litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 240 g butter and 4 tsp balsamic vinegar
8 tbsp mustard powder 8 tbsp garlic powder 8 tbsp paprika 24 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 8 tbsp mustard powder, 8 tbsp garlic powder, 8 tbsp paprika and 24 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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