Link: youtu.be
Origin: Fallow
Serves: - 153 +
Ingredients
63¾ kg rib of beef 637½ g salt
Method
Cover 63¾ kg rib of beef with 637½ 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
25½ rib cap meat, diced 25½ rib cap fat, diced 51 carrots, chopped 51 sticks celery, chopped 25½ shallot, chopped 5100 g mushrooms, sliced 153 cloves garlic 51 sprigs thyme 9562½ ml red wine 25½ litre beef stock 765 g butter 12¾ tsp balsamic vinegar
Meanwhile slowly render 25½ rib cap fat, diced on low heat Brown 25½ rib cap meat, diced in a pot Remove meat from pot Add 51 carrots, chopped, 25½ shallot, chopped, 51 sticks celery, chopped Add 5100 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 153 cloves garlic and 51 sprigs thyme Add 9562½ ml red wine, reduce by 50% Add 25½ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 765 g butter and 12¾ tsp balsamic vinegar
25½ tbsp mustard powder 25½ tbsp garlic powder 25½ tbsp paprika 76½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 25½ tbsp mustard powder, 25½ tbsp garlic powder, 25½ tbsp paprika and 76½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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