Link: youtu.be
Origin: Fallow
Serves: - 315 +
Ingredients
131¼ kg rib of beef 1312½ g salt
Method
Cover 131¼ kg rib of beef with 1312½ 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
52½ rib cap meat, diced 52½ rib cap fat, diced 105 carrots, chopped 105 sticks celery, chopped 52½ shallot, chopped 10500 g mushrooms, sliced 315 cloves garlic 105 sprigs thyme 19687½ ml red wine 52½ litre beef stock 1575 g butter 26¼ tsp balsamic vinegar
Meanwhile slowly render 52½ rib cap fat, diced on low heat Brown 52½ rib cap meat, diced in a pot Remove meat from pot Add 105 carrots, chopped, 52½ shallot, chopped, 105 sticks celery, chopped Add 10500 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 315 cloves garlic and 105 sprigs thyme Add 19687½ ml red wine, reduce by 50% Add 52½ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 1575 g butter and 26¼ tsp balsamic vinegar
52½ tbsp mustard powder 52½ tbsp garlic powder 52½ tbsp paprika 157½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 52½ tbsp mustard powder, 52½ tbsp garlic powder, 52½ tbsp paprika and 157½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
Name: