Link: youtu.be
Origin: Fallow
Serves: - 207 +
Ingredients
86¼ kg rib of beef 862½ g salt
Method
Cover 86¼ kg rib of beef with 862½ 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
34½ rib cap meat, diced 34½ rib cap fat, diced 69 carrots, chopped 69 sticks celery, chopped 34½ shallot, chopped 6900 g mushrooms, sliced 207 cloves garlic 69 sprigs thyme 12937½ ml red wine 34½ litre beef stock 1035 g butter 17¼ tsp balsamic vinegar
Meanwhile slowly render 34½ rib cap fat, diced on low heat Brown 34½ rib cap meat, diced in a pot Remove meat from pot Add 69 carrots, chopped, 34½ shallot, chopped, 69 sticks celery, chopped Add 6900 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 207 cloves garlic and 69 sprigs thyme Add 12937½ ml red wine, reduce by 50% Add 34½ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 1035 g butter and 17¼ tsp balsamic vinegar
34½ tbsp mustard powder 34½ tbsp garlic powder 34½ tbsp paprika 103½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 34½ tbsp mustard powder, 34½ tbsp garlic powder, 34½ tbsp paprika and 103½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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