Link: youtu.be
Origin: Fallow
Serves: - 297 +
Ingredients
123¾ kg rib of beef 1237½ g salt
Method
Cover 123¾ kg rib of beef with 1237½ 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
49½ rib cap meat, diced 49½ rib cap fat, diced 99 carrots, chopped 99 sticks celery, chopped 49½ shallot, chopped 9900 g mushrooms, sliced 297 cloves garlic 99 sprigs thyme 18562½ ml red wine 49½ litre beef stock 1485 g butter 24¾ tsp balsamic vinegar
Meanwhile slowly render 49½ rib cap fat, diced on low heat Brown 49½ rib cap meat, diced in a pot Remove meat from pot Add 99 carrots, chopped, 49½ shallot, chopped, 99 sticks celery, chopped Add 9900 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 297 cloves garlic and 99 sprigs thyme Add 18562½ ml red wine, reduce by 50% Add 49½ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 1485 g butter and 24¾ tsp balsamic vinegar
49½ tbsp mustard powder 49½ tbsp garlic powder 49½ tbsp paprika 148½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 49½ tbsp mustard powder, 49½ tbsp garlic powder, 49½ tbsp paprika and 148½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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