Link: youtu.be
Origin: Fallow
Serves: - 129 +
Ingredients
53¾ kg rib of beef 537½ g salt
Method
Cover 53¾ kg rib of beef with 537½ 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
21½ rib cap meat, diced 21½ rib cap fat, diced 43 carrots, chopped 43 sticks celery, chopped 21½ shallot, chopped 4300 g mushrooms, sliced 129 cloves garlic 43 sprigs thyme 8062½ ml red wine 21½ litre beef stock 645 g butter 10¾ tsp balsamic vinegar
Meanwhile slowly render 21½ rib cap fat, diced on low heat Brown 21½ rib cap meat, diced in a pot Remove meat from pot Add 43 carrots, chopped, 21½ shallot, chopped, 43 sticks celery, chopped Add 4300 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 129 cloves garlic and 43 sprigs thyme Add 8062½ ml red wine, reduce by 50% Add 21½ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 645 g butter and 10¾ tsp balsamic vinegar
21½ tbsp mustard powder 21½ tbsp garlic powder 21½ tbsp paprika 64½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 21½ tbsp mustard powder, 21½ tbsp garlic powder, 21½ tbsp paprika and 64½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
Name: