Link: youtu.be
Origin: Fallow
Serves: - 84 +
Ingredients
35 kg rib of beef 350 g salt
Method
Cover 35 kg rib of beef with 350 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
14 rib cap meat, diced 14 rib cap fat, diced 28 carrots, chopped 28 sticks celery, chopped 14 shallot, chopped 2800 g mushrooms, sliced 84 cloves garlic 28 sprigs thyme 5250 ml red wine 14 litre beef stock 420 g butter 7 tsp balsamic vinegar
Meanwhile slowly render 14 rib cap fat, diced on low heat Brown 14 rib cap meat, diced in a pot Remove meat from pot Add 28 carrots, chopped, 14 shallot, chopped, 28 sticks celery, chopped Add 2800 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 84 cloves garlic and 28 sprigs thyme Add 5250 ml red wine, reduce by 50% Add 14 litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 420 g butter and 7 tsp balsamic vinegar
14 tbsp mustard powder 14 tbsp garlic powder 14 tbsp paprika 42 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 14 tbsp mustard powder, 14 tbsp garlic powder, 14 tbsp paprika and 42 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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