Link: youtu.be
Origin: Fallow
Serves: - 333 +
Ingredients
138¾ kg rib of beef 1387½ g salt
Method
Cover 138¾ kg rib of beef with 1387½ 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
55½ rib cap meat, diced 55½ rib cap fat, diced 111 carrots, chopped 111 sticks celery, chopped 55½ shallot, chopped 11100 g mushrooms, sliced 333 cloves garlic 111 sprigs thyme 20812½ ml red wine 55½ litre beef stock 1665 g butter 27¾ tsp balsamic vinegar
Meanwhile slowly render 55½ rib cap fat, diced on low heat Brown 55½ rib cap meat, diced in a pot Remove meat from pot Add 111 carrots, chopped, 55½ shallot, chopped, 111 sticks celery, chopped Add 11100 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 333 cloves garlic and 111 sprigs thyme Add 20812½ ml red wine, reduce by 50% Add 55½ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 1665 g butter and 27¾ tsp balsamic vinegar
55½ tbsp mustard powder 55½ tbsp garlic powder 55½ tbsp paprika 166½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 55½ tbsp mustard powder, 55½ tbsp garlic powder, 55½ tbsp paprika and 166½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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