Link: youtu.be
Origin: Fallow
Serves: - 27 +
Ingredients
11¼ kg rib of beef 112½ g salt
Method
Cover 11¼ kg rib of beef with 112½ 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
4½ rib cap meat, diced 4½ rib cap fat, diced 9 carrots, chopped 9 sticks celery, chopped 4½ shallot, chopped 900 g mushrooms, sliced 27 cloves garlic 9 sprigs thyme 1687½ ml red wine 4½ litre beef stock 135 g butter 2¼ tsp balsamic vinegar
Meanwhile slowly render 4½ rib cap fat, diced on low heat Brown 4½ rib cap meat, diced in a pot Remove meat from pot Add 9 carrots, chopped, 4½ shallot, chopped, 9 sticks celery, chopped Add 900 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 27 cloves garlic and 9 sprigs thyme Add 1687½ ml red wine, reduce by 50% Add 4½ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 135 g butter and 2¼ tsp balsamic vinegar
4½ tbsp mustard powder 4½ tbsp garlic powder 4½ tbsp paprika 13½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 4½ tbsp mustard powder, 4½ tbsp garlic powder, 4½ tbsp paprika and 13½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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