Link: youtu.be
Origin: Fallow
Serves: - 177 +
Ingredients
73¾ kg rib of beef 737½ g salt
Method
Cover 73¾ kg rib of beef with 737½ 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
29½ rib cap meat, diced 29½ rib cap fat, diced 59 carrots, chopped 59 sticks celery, chopped 29½ shallot, chopped 5900 g mushrooms, sliced 177 cloves garlic 59 sprigs thyme 11062½ ml red wine 29½ litre beef stock 885 g butter 14¾ tsp balsamic vinegar
Meanwhile slowly render 29½ rib cap fat, diced on low heat Brown 29½ rib cap meat, diced in a pot Remove meat from pot Add 59 carrots, chopped, 29½ shallot, chopped, 59 sticks celery, chopped Add 5900 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 177 cloves garlic and 59 sprigs thyme Add 11062½ ml red wine, reduce by 50% Add 29½ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 885 g butter and 14¾ tsp balsamic vinegar
29½ tbsp mustard powder 29½ tbsp garlic powder 29½ tbsp paprika 88½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 29½ tbsp mustard powder, 29½ tbsp garlic powder, 29½ tbsp paprika and 88½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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