Link: youtu.be
Origin: Fallow
Serves: - 213 +
Ingredients
88¾ kg rib of beef 887½ g salt
Method
Cover 88¾ kg rib of beef with 887½ 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
35½ rib cap meat, diced 35½ rib cap fat, diced 71 carrots, chopped 71 sticks celery, chopped 35½ shallot, chopped 7100 g mushrooms, sliced 213 cloves garlic 71 sprigs thyme 13312½ ml red wine 35½ litre beef stock 1065 g butter 17¾ tsp balsamic vinegar
Meanwhile slowly render 35½ rib cap fat, diced on low heat Brown 35½ rib cap meat, diced in a pot Remove meat from pot Add 71 carrots, chopped, 35½ shallot, chopped, 71 sticks celery, chopped Add 7100 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 213 cloves garlic and 71 sprigs thyme Add 13312½ ml red wine, reduce by 50% Add 35½ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 1065 g butter and 17¾ tsp balsamic vinegar
35½ tbsp mustard powder 35½ tbsp garlic powder 35½ tbsp paprika 106½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 35½ tbsp mustard powder, 35½ tbsp garlic powder, 35½ tbsp paprika and 106½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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