Link: youtu.be
Origin: Fallow
Serves: - 231 +
Ingredients
96¼ kg rib of beef 962½ g salt
Method
Cover 96¼ kg rib of beef with 962½ 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
38½ rib cap meat, diced 38½ rib cap fat, diced 77 carrots, chopped 77 sticks celery, chopped 38½ shallot, chopped 7700 g mushrooms, sliced 231 cloves garlic 77 sprigs thyme 14437½ ml red wine 38½ litre beef stock 1155 g butter 19¼ tsp balsamic vinegar
Meanwhile slowly render 38½ rib cap fat, diced on low heat Brown 38½ rib cap meat, diced in a pot Remove meat from pot Add 77 carrots, chopped, 38½ shallot, chopped, 77 sticks celery, chopped Add 7700 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 231 cloves garlic and 77 sprigs thyme Add 14437½ ml red wine, reduce by 50% Add 38½ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 1155 g butter and 19¼ tsp balsamic vinegar
38½ tbsp mustard powder 38½ tbsp garlic powder 38½ tbsp paprika 115½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 38½ tbsp mustard powder, 38½ tbsp garlic powder, 38½ tbsp paprika and 115½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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