Link: youtu.be
Origin: Fallow
Serves: - 540 +
Ingredients
225 kg rib of beef 2250 g salt
Method
Cover 225 kg rib of beef with 2250 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
90 rib cap meat, diced 90 rib cap fat, diced 180 carrots, chopped 180 sticks celery, chopped 90 shallot, chopped 18000 g mushrooms, sliced 540 cloves garlic 180 sprigs thyme 33750 ml red wine 90 litre beef stock 2700 g butter 45 tsp balsamic vinegar
Meanwhile slowly render 90 rib cap fat, diced on low heat Brown 90 rib cap meat, diced in a pot Remove meat from pot Add 180 carrots, chopped, 90 shallot, chopped, 180 sticks celery, chopped Add 18000 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 540 cloves garlic and 180 sprigs thyme Add 33750 ml red wine, reduce by 50% Add 90 litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 2700 g butter and 45 tsp balsamic vinegar
90 tbsp mustard powder 90 tbsp garlic powder 90 tbsp paprika 270 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 90 tbsp mustard powder, 90 tbsp garlic powder, 90 tbsp paprika and 270 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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