Link: youtu.be
Origin: Fallow
Serves: - 273 +
Ingredients
113¾ kg rib of beef 1137½ g salt
Method
Cover 113¾ kg rib of beef with 1137½ 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
45½ rib cap meat, diced 45½ rib cap fat, diced 91 carrots, chopped 91 sticks celery, chopped 45½ shallot, chopped 9100 g mushrooms, sliced 273 cloves garlic 91 sprigs thyme 17062½ ml red wine 45½ litre beef stock 1365 g butter 22¾ tsp balsamic vinegar
Meanwhile slowly render 45½ rib cap fat, diced on low heat Brown 45½ rib cap meat, diced in a pot Remove meat from pot Add 91 carrots, chopped, 45½ shallot, chopped, 91 sticks celery, chopped Add 9100 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 273 cloves garlic and 91 sprigs thyme Add 17062½ ml red wine, reduce by 50% Add 45½ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 1365 g butter and 22¾ tsp balsamic vinegar
45½ tbsp mustard powder 45½ tbsp garlic powder 45½ tbsp paprika 136½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 45½ tbsp mustard powder, 45½ tbsp garlic powder, 45½ tbsp paprika and 136½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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