Link: youtu.be
Origin: Fallow
Serves: - 219 +
Ingredients
91¼ kg rib of beef 912½ g salt
Method
Cover 91¼ kg rib of beef with 912½ 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
36½ rib cap meat, diced 36½ rib cap fat, diced 73 carrots, chopped 73 sticks celery, chopped 36½ shallot, chopped 7300 g mushrooms, sliced 219 cloves garlic 73 sprigs thyme 13687½ ml red wine 36½ litre beef stock 1095 g butter 18¼ tsp balsamic vinegar
Meanwhile slowly render 36½ rib cap fat, diced on low heat Brown 36½ rib cap meat, diced in a pot Remove meat from pot Add 73 carrots, chopped, 36½ shallot, chopped, 73 sticks celery, chopped Add 7300 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 219 cloves garlic and 73 sprigs thyme Add 13687½ ml red wine, reduce by 50% Add 36½ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 1095 g butter and 18¼ tsp balsamic vinegar
36½ tbsp mustard powder 36½ tbsp garlic powder 36½ tbsp paprika 109½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 36½ tbsp mustard powder, 36½ tbsp garlic powder, 36½ tbsp paprika and 109½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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