Link: youtu.be
Origin: Fallow
Serves: - 291 +
Ingredients
121¼ kg rib of beef 1212½ g salt
Method
Cover 121¼ kg rib of beef with 1212½ 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
48½ rib cap meat, diced 48½ rib cap fat, diced 97 carrots, chopped 97 sticks celery, chopped 48½ shallot, chopped 9700 g mushrooms, sliced 291 cloves garlic 97 sprigs thyme 18187½ ml red wine 48½ litre beef stock 1455 g butter 24¼ tsp balsamic vinegar
Meanwhile slowly render 48½ rib cap fat, diced on low heat Brown 48½ rib cap meat, diced in a pot Remove meat from pot Add 97 carrots, chopped, 48½ shallot, chopped, 97 sticks celery, chopped Add 9700 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 291 cloves garlic and 97 sprigs thyme Add 18187½ ml red wine, reduce by 50% Add 48½ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 1455 g butter and 24¼ tsp balsamic vinegar
48½ tbsp mustard powder 48½ tbsp garlic powder 48½ tbsp paprika 145½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 48½ tbsp mustard powder, 48½ tbsp garlic powder, 48½ tbsp paprika and 145½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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