Link: youtu.be
Origin: Fallow
Serves: - 201 +
Ingredients
83¾ kg rib of beef 837½ g salt
Method
Cover 83¾ kg rib of beef with 837½ 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
33½ rib cap meat, diced 33½ rib cap fat, diced 67 carrots, chopped 67 sticks celery, chopped 33½ shallot, chopped 6700 g mushrooms, sliced 201 cloves garlic 67 sprigs thyme 12562½ ml red wine 33½ litre beef stock 1005 g butter 16¾ tsp balsamic vinegar
Meanwhile slowly render 33½ rib cap fat, diced on low heat Brown 33½ rib cap meat, diced in a pot Remove meat from pot Add 67 carrots, chopped, 33½ shallot, chopped, 67 sticks celery, chopped Add 6700 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 201 cloves garlic and 67 sprigs thyme Add 12562½ ml red wine, reduce by 50% Add 33½ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 1005 g butter and 16¾ tsp balsamic vinegar
33½ tbsp mustard powder 33½ tbsp garlic powder 33½ tbsp paprika 100½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 33½ tbsp mustard powder, 33½ tbsp garlic powder, 33½ tbsp paprika and 100½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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