Link: youtu.be
Origin: Fallow
Serves: - 267 +
Ingredients
111¼ kg rib of beef 1112½ g salt
Method
Cover 111¼ kg rib of beef with 1112½ 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
44½ rib cap meat, diced 44½ rib cap fat, diced 89 carrots, chopped 89 sticks celery, chopped 44½ shallot, chopped 8900 g mushrooms, sliced 267 cloves garlic 89 sprigs thyme 16687½ ml red wine 44½ litre beef stock 1335 g butter 22¼ tsp balsamic vinegar
Meanwhile slowly render 44½ rib cap fat, diced on low heat Brown 44½ rib cap meat, diced in a pot Remove meat from pot Add 89 carrots, chopped, 44½ shallot, chopped, 89 sticks celery, chopped Add 8900 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 267 cloves garlic and 89 sprigs thyme Add 16687½ ml red wine, reduce by 50% Add 44½ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 1335 g butter and 22¼ tsp balsamic vinegar
44½ tbsp mustard powder 44½ tbsp garlic powder 44½ tbsp paprika 133½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 44½ tbsp mustard powder, 44½ tbsp garlic powder, 44½ tbsp paprika and 133½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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