Link: youtu.be
Origin: Fallow
Serves: - 189 +
Ingredients
78¾ kg rib of beef 787½ g salt
Method
Cover 78¾ kg rib of beef with 787½ 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
31½ rib cap meat, diced 31½ rib cap fat, diced 63 carrots, chopped 63 sticks celery, chopped 31½ shallot, chopped 6300 g mushrooms, sliced 189 cloves garlic 63 sprigs thyme 11812½ ml red wine 31½ litre beef stock 945 g butter 15¾ tsp balsamic vinegar
Meanwhile slowly render 31½ rib cap fat, diced on low heat Brown 31½ rib cap meat, diced in a pot Remove meat from pot Add 63 carrots, chopped, 31½ shallot, chopped, 63 sticks celery, chopped Add 6300 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 189 cloves garlic and 63 sprigs thyme Add 11812½ ml red wine, reduce by 50% Add 31½ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 945 g butter and 15¾ tsp balsamic vinegar
31½ tbsp mustard powder 31½ tbsp garlic powder 31½ tbsp paprika 94½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 31½ tbsp mustard powder, 31½ tbsp garlic powder, 31½ tbsp paprika and 94½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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