Link: youtu.be
Origin: Fallow
Serves: - 171 +
Ingredients
71¼ kg rib of beef 712½ g salt
Method
Cover 71¼ kg rib of beef with 712½ 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
28½ rib cap meat, diced 28½ rib cap fat, diced 57 carrots, chopped 57 sticks celery, chopped 28½ shallot, chopped 5700 g mushrooms, sliced 171 cloves garlic 57 sprigs thyme 10687½ ml red wine 28½ litre beef stock 855 g butter 14¼ tsp balsamic vinegar
Meanwhile slowly render 28½ rib cap fat, diced on low heat Brown 28½ rib cap meat, diced in a pot Remove meat from pot Add 57 carrots, chopped, 28½ shallot, chopped, 57 sticks celery, chopped Add 5700 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 171 cloves garlic and 57 sprigs thyme Add 10687½ ml red wine, reduce by 50% Add 28½ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 855 g butter and 14¼ tsp balsamic vinegar
28½ tbsp mustard powder 28½ tbsp garlic powder 28½ tbsp paprika 85½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 28½ tbsp mustard powder, 28½ tbsp garlic powder, 28½ tbsp paprika and 85½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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