Link: youtu.be
Origin: Fallow
Serves: - 309 +
Ingredients
128¾ kg rib of beef 1287½ g salt
Method
Cover 128¾ kg rib of beef with 1287½ 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
51½ rib cap meat, diced 51½ rib cap fat, diced 103 carrots, chopped 103 sticks celery, chopped 51½ shallot, chopped 10300 g mushrooms, sliced 309 cloves garlic 103 sprigs thyme 19312½ ml red wine 51½ litre beef stock 1545 g butter 25¾ tsp balsamic vinegar
Meanwhile slowly render 51½ rib cap fat, diced on low heat Brown 51½ rib cap meat, diced in a pot Remove meat from pot Add 103 carrots, chopped, 51½ shallot, chopped, 103 sticks celery, chopped Add 10300 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 309 cloves garlic and 103 sprigs thyme Add 19312½ ml red wine, reduce by 50% Add 51½ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 1545 g butter and 25¾ tsp balsamic vinegar
51½ tbsp mustard powder 51½ tbsp garlic powder 51½ tbsp paprika 154½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 51½ tbsp mustard powder, 51½ tbsp garlic powder, 51½ tbsp paprika and 154½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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