Link: youtu.be
Origin: Fallow
Serves: - 72 +
Ingredients
30 kg rib of beef 300 g salt
Method
Cover 30 kg rib of beef with 300 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
12 rib cap meat, diced 12 rib cap fat, diced 24 carrots, chopped 24 sticks celery, chopped 12 shallot, chopped 2400 g mushrooms, sliced 72 cloves garlic 24 sprigs thyme 4500 ml red wine 12 litre beef stock 360 g butter 6 tsp balsamic vinegar
Meanwhile slowly render 12 rib cap fat, diced on low heat Brown 12 rib cap meat, diced in a pot Remove meat from pot Add 24 carrots, chopped, 12 shallot, chopped, 24 sticks celery, chopped Add 2400 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 72 cloves garlic and 24 sprigs thyme Add 4500 ml red wine, reduce by 50% Add 12 litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 360 g butter and 6 tsp balsamic vinegar
12 tbsp mustard powder 12 tbsp garlic powder 12 tbsp paprika 36 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 12 tbsp mustard powder, 12 tbsp garlic powder, 12 tbsp paprika and 36 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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