Link: youtu.be
Origin: Fallow
Serves: - 111 +
Ingredients
46¼ kg rib of beef 462½ g salt
Method
Cover 46¼ kg rib of beef with 462½ 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
18½ rib cap meat, diced 18½ rib cap fat, diced 37 carrots, chopped 37 sticks celery, chopped 18½ shallot, chopped 3700 g mushrooms, sliced 111 cloves garlic 37 sprigs thyme 6937½ ml red wine 18½ litre beef stock 555 g butter 9¼ tsp balsamic vinegar
Meanwhile slowly render 18½ rib cap fat, diced on low heat Brown 18½ rib cap meat, diced in a pot Remove meat from pot Add 37 carrots, chopped, 18½ shallot, chopped, 37 sticks celery, chopped Add 3700 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 111 cloves garlic and 37 sprigs thyme Add 6937½ ml red wine, reduce by 50% Add 18½ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 555 g butter and 9¼ tsp balsamic vinegar
18½ tbsp mustard powder 18½ tbsp garlic powder 18½ tbsp paprika 55½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 18½ tbsp mustard powder, 18½ tbsp garlic powder, 18½ tbsp paprika and 55½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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