Link: youtu.be
Origin: Fallow
Serves: - 321 +
Ingredients
133¾ kg rib of beef 1337½ g salt
Method
Cover 133¾ kg rib of beef with 1337½ 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
53½ rib cap meat, diced 53½ rib cap fat, diced 107 carrots, chopped 107 sticks celery, chopped 53½ shallot, chopped 10700 g mushrooms, sliced 321 cloves garlic 107 sprigs thyme 20062½ ml red wine 53½ litre beef stock 1605 g butter 26¾ tsp balsamic vinegar
Meanwhile slowly render 53½ rib cap fat, diced on low heat Brown 53½ rib cap meat, diced in a pot Remove meat from pot Add 107 carrots, chopped, 53½ shallot, chopped, 107 sticks celery, chopped Add 10700 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 321 cloves garlic and 107 sprigs thyme Add 20062½ ml red wine, reduce by 50% Add 53½ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 1605 g butter and 26¾ tsp balsamic vinegar
53½ tbsp mustard powder 53½ tbsp garlic powder 53½ tbsp paprika 160½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 53½ tbsp mustard powder, 53½ tbsp garlic powder, 53½ tbsp paprika and 160½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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