Link: youtu.be
Origin: Fallow
Serves: - 303 +
Ingredients
126¼ kg rib of beef 1262½ g salt
Method
Cover 126¼ kg rib of beef with 1262½ 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
50½ rib cap meat, diced 50½ rib cap fat, diced 101 carrots, chopped 101 sticks celery, chopped 50½ shallot, chopped 10100 g mushrooms, sliced 303 cloves garlic 101 sprigs thyme 18937½ ml red wine 50½ litre beef stock 1515 g butter 25¼ tsp balsamic vinegar
Meanwhile slowly render 50½ rib cap fat, diced on low heat Brown 50½ rib cap meat, diced in a pot Remove meat from pot Add 101 carrots, chopped, 50½ shallot, chopped, 101 sticks celery, chopped Add 10100 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 303 cloves garlic and 101 sprigs thyme Add 18937½ ml red wine, reduce by 50% Add 50½ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 1515 g butter and 25¼ tsp balsamic vinegar
50½ tbsp mustard powder 50½ tbsp garlic powder 50½ tbsp paprika 151½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 50½ tbsp mustard powder, 50½ tbsp garlic powder, 50½ tbsp paprika and 151½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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