Link: youtu.be
Origin: Fallow
Serves: - 183 +
Ingredients
76¼ kg rib of beef 762½ g salt
Method
Cover 76¼ kg rib of beef with 762½ 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
30½ rib cap meat, diced 30½ rib cap fat, diced 61 carrots, chopped 61 sticks celery, chopped 30½ shallot, chopped 6100 g mushrooms, sliced 183 cloves garlic 61 sprigs thyme 11437½ ml red wine 30½ litre beef stock 915 g butter 15¼ tsp balsamic vinegar
Meanwhile slowly render 30½ rib cap fat, diced on low heat Brown 30½ rib cap meat, diced in a pot Remove meat from pot Add 61 carrots, chopped, 30½ shallot, chopped, 61 sticks celery, chopped Add 6100 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 183 cloves garlic and 61 sprigs thyme Add 11437½ ml red wine, reduce by 50% Add 30½ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 915 g butter and 15¼ tsp balsamic vinegar
30½ tbsp mustard powder 30½ tbsp garlic powder 30½ tbsp paprika 91½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 30½ tbsp mustard powder, 30½ tbsp garlic powder, 30½ tbsp paprika and 91½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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