Link: youtu.be
Origin: Fallow
Serves: - 249 +
Ingredients
103¾ kg rib of beef 1037½ g salt
Method
Cover 103¾ kg rib of beef with 1037½ 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
41½ rib cap meat, diced 41½ rib cap fat, diced 83 carrots, chopped 83 sticks celery, chopped 41½ shallot, chopped 8300 g mushrooms, sliced 249 cloves garlic 83 sprigs thyme 15562½ ml red wine 41½ litre beef stock 1245 g butter 20¾ tsp balsamic vinegar
Meanwhile slowly render 41½ rib cap fat, diced on low heat Brown 41½ rib cap meat, diced in a pot Remove meat from pot Add 83 carrots, chopped, 41½ shallot, chopped, 83 sticks celery, chopped Add 8300 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 249 cloves garlic and 83 sprigs thyme Add 15562½ ml red wine, reduce by 50% Add 41½ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 1245 g butter and 20¾ tsp balsamic vinegar
41½ tbsp mustard powder 41½ tbsp garlic powder 41½ tbsp paprika 124½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 41½ tbsp mustard powder, 41½ tbsp garlic powder, 41½ tbsp paprika and 124½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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