Link: youtu.be
Origin: Fallow
Serves: - 504 +
Ingredients
210 kg rib of beef 2100 g salt
Method
Cover 210 kg rib of beef with 2100 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
84 rib cap meat, diced 84 rib cap fat, diced 168 carrots, chopped 168 sticks celery, chopped 84 shallot, chopped 16800 g mushrooms, sliced 504 cloves garlic 168 sprigs thyme 31500 ml red wine 84 litre beef stock 2520 g butter 42 tsp balsamic vinegar
Meanwhile slowly render 84 rib cap fat, diced on low heat Brown 84 rib cap meat, diced in a pot Remove meat from pot Add 168 carrots, chopped, 84 shallot, chopped, 168 sticks celery, chopped Add 16800 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 504 cloves garlic and 168 sprigs thyme Add 31500 ml red wine, reduce by 50% Add 84 litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 2520 g butter and 42 tsp balsamic vinegar
84 tbsp mustard powder 84 tbsp garlic powder 84 tbsp paprika 252 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 84 tbsp mustard powder, 84 tbsp garlic powder, 84 tbsp paprika and 252 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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