Link: youtu.be
Origin: Fallow
Serves: - 90 +
Ingredients
37½ kg rib of beef 375 g salt
Method
Cover 37½ kg rib of beef with 375 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
15 rib cap meat, diced 15 rib cap fat, diced 30 carrots, chopped 30 sticks celery, chopped 15 shallot, chopped 3000 g mushrooms, sliced 90 cloves garlic 30 sprigs thyme 5625 ml red wine 15 litre beef stock 450 g butter 7½ tsp balsamic vinegar
Meanwhile slowly render 15 rib cap fat, diced on low heat Brown 15 rib cap meat, diced in a pot Remove meat from pot Add 30 carrots, chopped, 15 shallot, chopped, 30 sticks celery, chopped Add 3000 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 90 cloves garlic and 30 sprigs thyme Add 5625 ml red wine, reduce by 50% Add 15 litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 450 g butter and 7½ tsp balsamic vinegar
15 tbsp mustard powder 15 tbsp garlic powder 15 tbsp paprika 45 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 15 tbsp mustard powder, 15 tbsp garlic powder, 15 tbsp paprika and 45 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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