Link: youtu.be
Origin: Fallow
Serves: - 339 +
Ingredients
141¼ kg rib of beef 1412½ g salt
Method
Cover 141¼ kg rib of beef with 1412½ 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
56½ rib cap meat, diced 56½ rib cap fat, diced 113 carrots, chopped 113 sticks celery, chopped 56½ shallot, chopped 11300 g mushrooms, sliced 339 cloves garlic 113 sprigs thyme 21187½ ml red wine 56½ litre beef stock 1695 g butter 28¼ tsp balsamic vinegar
Meanwhile slowly render 56½ rib cap fat, diced on low heat Brown 56½ rib cap meat, diced in a pot Remove meat from pot Add 113 carrots, chopped, 56½ shallot, chopped, 113 sticks celery, chopped Add 11300 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 339 cloves garlic and 113 sprigs thyme Add 21187½ ml red wine, reduce by 50% Add 56½ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 1695 g butter and 28¼ tsp balsamic vinegar
56½ tbsp mustard powder 56½ tbsp garlic powder 56½ tbsp paprika 169½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 56½ tbsp mustard powder, 56½ tbsp garlic powder, 56½ tbsp paprika and 169½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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