Link: youtu.be
Origin: Fallow
Serves: - 54 +
Ingredients
22½ kg rib of beef 225 g salt
Method
Cover 22½ kg rib of beef with 225 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
9 rib cap meat, diced 9 rib cap fat, diced 18 carrots, chopped 18 sticks celery, chopped 9 shallot, chopped 1800 g mushrooms, sliced 54 cloves garlic 18 sprigs thyme 3375 ml red wine 9 litre beef stock 270 g butter 4½ tsp balsamic vinegar
Meanwhile slowly render 9 rib cap fat, diced on low heat Brown 9 rib cap meat, diced in a pot Remove meat from pot Add 18 carrots, chopped, 9 shallot, chopped, 18 sticks celery, chopped Add 1800 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 54 cloves garlic and 18 sprigs thyme Add 3375 ml red wine, reduce by 50% Add 9 litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 270 g butter and 4½ tsp balsamic vinegar
9 tbsp mustard powder 9 tbsp garlic powder 9 tbsp paprika 27 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 9 tbsp mustard powder, 9 tbsp garlic powder, 9 tbsp paprika and 27 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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