Link: youtu.be
Origin: Fallow
Serves: - 117 +
Ingredients
48¾ kg rib of beef 487½ g salt
Method
Cover 48¾ kg rib of beef with 487½ 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
19½ rib cap meat, diced 19½ rib cap fat, diced 39 carrots, chopped 39 sticks celery, chopped 19½ shallot, chopped 3900 g mushrooms, sliced 117 cloves garlic 39 sprigs thyme 7312½ ml red wine 19½ litre beef stock 585 g butter 9¾ tsp balsamic vinegar
Meanwhile slowly render 19½ rib cap fat, diced on low heat Brown 19½ rib cap meat, diced in a pot Remove meat from pot Add 39 carrots, chopped, 19½ shallot, chopped, 39 sticks celery, chopped Add 3900 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 117 cloves garlic and 39 sprigs thyme Add 7312½ ml red wine, reduce by 50% Add 19½ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 585 g butter and 9¾ tsp balsamic vinegar
19½ tbsp mustard powder 19½ tbsp garlic powder 19½ tbsp paprika 58½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 19½ tbsp mustard powder, 19½ tbsp garlic powder, 19½ tbsp paprika and 58½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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