Link: youtu.be
Origin: Fallow
Serves: - 243 +
Ingredients
101¼ kg rib of beef 1012½ g salt
Method
Cover 101¼ kg rib of beef with 1012½ 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
40½ rib cap meat, diced 40½ rib cap fat, diced 81 carrots, chopped 81 sticks celery, chopped 40½ shallot, chopped 8100 g mushrooms, sliced 243 cloves garlic 81 sprigs thyme 15187½ ml red wine 40½ litre beef stock 1215 g butter 20¼ tsp balsamic vinegar
Meanwhile slowly render 40½ rib cap fat, diced on low heat Brown 40½ rib cap meat, diced in a pot Remove meat from pot Add 81 carrots, chopped, 40½ shallot, chopped, 81 sticks celery, chopped Add 8100 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 243 cloves garlic and 81 sprigs thyme Add 15187½ ml red wine, reduce by 50% Add 40½ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 1215 g butter and 20¼ tsp balsamic vinegar
40½ tbsp mustard powder 40½ tbsp garlic powder 40½ tbsp paprika 121½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 40½ tbsp mustard powder, 40½ tbsp garlic powder, 40½ tbsp paprika and 121½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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