Link: youtu.be
Origin: Fallow
Serves: - 159 +
Ingredients
66¼ kg rib of beef 662½ g salt
Method
Cover 66¼ kg rib of beef with 662½ 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
26½ rib cap meat, diced 26½ rib cap fat, diced 53 carrots, chopped 53 sticks celery, chopped 26½ shallot, chopped 5300 g mushrooms, sliced 159 cloves garlic 53 sprigs thyme 9937½ ml red wine 26½ litre beef stock 795 g butter 13¼ tsp balsamic vinegar
Meanwhile slowly render 26½ rib cap fat, diced on low heat Brown 26½ rib cap meat, diced in a pot Remove meat from pot Add 53 carrots, chopped, 26½ shallot, chopped, 53 sticks celery, chopped Add 5300 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 159 cloves garlic and 53 sprigs thyme Add 9937½ ml red wine, reduce by 50% Add 26½ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 795 g butter and 13¼ tsp balsamic vinegar
26½ tbsp mustard powder 26½ tbsp garlic powder 26½ tbsp paprika 79½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 26½ tbsp mustard powder, 26½ tbsp garlic powder, 26½ tbsp paprika and 79½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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