Link: youtu.be
Origin: Fallow
Serves: - 279 +
Ingredients
116¼ kg rib of beef 1162½ g salt
Method
Cover 116¼ kg rib of beef with 1162½ 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
46½ rib cap meat, diced 46½ rib cap fat, diced 93 carrots, chopped 93 sticks celery, chopped 46½ shallot, chopped 9300 g mushrooms, sliced 279 cloves garlic 93 sprigs thyme 17437½ ml red wine 46½ litre beef stock 1395 g butter 23¼ tsp balsamic vinegar
Meanwhile slowly render 46½ rib cap fat, diced on low heat Brown 46½ rib cap meat, diced in a pot Remove meat from pot Add 93 carrots, chopped, 46½ shallot, chopped, 93 sticks celery, chopped Add 9300 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 279 cloves garlic and 93 sprigs thyme Add 17437½ ml red wine, reduce by 50% Add 46½ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 1395 g butter and 23¼ tsp balsamic vinegar
46½ tbsp mustard powder 46½ tbsp garlic powder 46½ tbsp paprika 139½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 46½ tbsp mustard powder, 46½ tbsp garlic powder, 46½ tbsp paprika and 139½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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