Link: youtu.be
Origin: Fallow
Serves: - 492 +
Ingredients
205 kg rib of beef 2050 g salt
Method
Cover 205 kg rib of beef with 2050 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
82 rib cap meat, diced 82 rib cap fat, diced 164 carrots, chopped 164 sticks celery, chopped 82 shallot, chopped 16400 g mushrooms, sliced 492 cloves garlic 164 sprigs thyme 30750 ml red wine 82 litre beef stock 2460 g butter 41 tsp balsamic vinegar
Meanwhile slowly render 82 rib cap fat, diced on low heat Brown 82 rib cap meat, diced in a pot Remove meat from pot Add 164 carrots, chopped, 82 shallot, chopped, 164 sticks celery, chopped Add 16400 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 492 cloves garlic and 164 sprigs thyme Add 30750 ml red wine, reduce by 50% Add 82 litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 2460 g butter and 41 tsp balsamic vinegar
82 tbsp mustard powder 82 tbsp garlic powder 82 tbsp paprika 246 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 82 tbsp mustard powder, 82 tbsp garlic powder, 82 tbsp paprika and 246 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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