Link: youtu.be
Origin: Fallow
Serves: - 141 +
Ingredients
58¾ kg rib of beef 587½ g salt
Method
Cover 58¾ kg rib of beef with 587½ 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
23½ rib cap meat, diced 23½ rib cap fat, diced 47 carrots, chopped 47 sticks celery, chopped 23½ shallot, chopped 4700 g mushrooms, sliced 141 cloves garlic 47 sprigs thyme 8812½ ml red wine 23½ litre beef stock 705 g butter 11¾ tsp balsamic vinegar
Meanwhile slowly render 23½ rib cap fat, diced on low heat Brown 23½ rib cap meat, diced in a pot Remove meat from pot Add 47 carrots, chopped, 23½ shallot, chopped, 47 sticks celery, chopped Add 4700 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 141 cloves garlic and 47 sprigs thyme Add 8812½ ml red wine, reduce by 50% Add 23½ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 705 g butter and 11¾ tsp balsamic vinegar
23½ tbsp mustard powder 23½ tbsp garlic powder 23½ tbsp paprika 70½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 23½ tbsp mustard powder, 23½ tbsp garlic powder, 23½ tbsp paprika and 70½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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