Link: youtu.be
Origin: Fallow
Serves: - 147 +
Ingredients
61¼ kg rib of beef 612½ g salt
Method
Cover 61¼ kg rib of beef with 612½ 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
24½ rib cap meat, diced 24½ rib cap fat, diced 49 carrots, chopped 49 sticks celery, chopped 24½ shallot, chopped 4900 g mushrooms, sliced 147 cloves garlic 49 sprigs thyme 9187½ ml red wine 24½ litre beef stock 735 g butter 12¼ tsp balsamic vinegar
Meanwhile slowly render 24½ rib cap fat, diced on low heat Brown 24½ rib cap meat, diced in a pot Remove meat from pot Add 49 carrots, chopped, 24½ shallot, chopped, 49 sticks celery, chopped Add 4900 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 147 cloves garlic and 49 sprigs thyme Add 9187½ ml red wine, reduce by 50% Add 24½ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 735 g butter and 12¼ tsp balsamic vinegar
24½ tbsp mustard powder 24½ tbsp garlic powder 24½ tbsp paprika 73½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 24½ tbsp mustard powder, 24½ tbsp garlic powder, 24½ tbsp paprika and 73½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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