Link: youtu.be
Origin: Fallow
Serves: - 60 +
Ingredients
25 kg rib of beef 250 g salt
Method
Cover 25 kg rib of beef with 250 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
10 rib cap meat, diced 10 rib cap fat, diced 20 carrots, chopped 20 sticks celery, chopped 10 shallot, chopped 2000 g mushrooms, sliced 60 cloves garlic 20 sprigs thyme 3750 ml red wine 10 litre beef stock 300 g butter 5 tsp balsamic vinegar
Meanwhile slowly render 10 rib cap fat, diced on low heat Brown 10 rib cap meat, diced in a pot Remove meat from pot Add 20 carrots, chopped, 10 shallot, chopped, 20 sticks celery, chopped Add 2000 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 60 cloves garlic and 20 sprigs thyme Add 3750 ml red wine, reduce by 50% Add 10 litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 300 g butter and 5 tsp balsamic vinegar
10 tbsp mustard powder 10 tbsp garlic powder 10 tbsp paprika 30 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 10 tbsp mustard powder, 10 tbsp garlic powder, 10 tbsp paprika and 30 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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