Link: youtu.be
Origin: Fallow
Serves: - 135 +
Ingredients
56¼ kg rib of beef 562½ g salt
Method
Cover 56¼ kg rib of beef with 562½ 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
22½ rib cap meat, diced 22½ rib cap fat, diced 45 carrots, chopped 45 sticks celery, chopped 22½ shallot, chopped 4500 g mushrooms, sliced 135 cloves garlic 45 sprigs thyme 8437½ ml red wine 22½ litre beef stock 675 g butter 11¼ tsp balsamic vinegar
Meanwhile slowly render 22½ rib cap fat, diced on low heat Brown 22½ rib cap meat, diced in a pot Remove meat from pot Add 45 carrots, chopped, 22½ shallot, chopped, 45 sticks celery, chopped Add 4500 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 135 cloves garlic and 45 sprigs thyme Add 8437½ ml red wine, reduce by 50% Add 22½ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 675 g butter and 11¼ tsp balsamic vinegar
22½ tbsp mustard powder 22½ tbsp garlic powder 22½ tbsp paprika 67½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 22½ tbsp mustard powder, 22½ tbsp garlic powder, 22½ tbsp paprika and 67½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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