Link: youtu.be
Origin: Fallow
Serves: - 261 +
Ingredients
108¾ kg rib of beef 1087½ g salt
Method
Cover 108¾ kg rib of beef with 1087½ 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
43½ rib cap meat, diced 43½ rib cap fat, diced 87 carrots, chopped 87 sticks celery, chopped 43½ shallot, chopped 8700 g mushrooms, sliced 261 cloves garlic 87 sprigs thyme 16312½ ml red wine 43½ litre beef stock 1305 g butter 21¾ tsp balsamic vinegar
Meanwhile slowly render 43½ rib cap fat, diced on low heat Brown 43½ rib cap meat, diced in a pot Remove meat from pot Add 87 carrots, chopped, 43½ shallot, chopped, 87 sticks celery, chopped Add 8700 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 261 cloves garlic and 87 sprigs thyme Add 16312½ ml red wine, reduce by 50% Add 43½ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 1305 g butter and 21¾ tsp balsamic vinegar
43½ tbsp mustard powder 43½ tbsp garlic powder 43½ tbsp paprika 130½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 43½ tbsp mustard powder, 43½ tbsp garlic powder, 43½ tbsp paprika and 130½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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