Link: youtu.be
Origin: Fallow
Serves: - 345 +
Ingredients
143¾ kg rib of beef 1437½ g salt
Method
Cover 143¾ kg rib of beef with 1437½ 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
57½ rib cap meat, diced 57½ rib cap fat, diced 115 carrots, chopped 115 sticks celery, chopped 57½ shallot, chopped 11500 g mushrooms, sliced 345 cloves garlic 115 sprigs thyme 21562½ ml red wine 57½ litre beef stock 1725 g butter 28¾ tsp balsamic vinegar
Meanwhile slowly render 57½ rib cap fat, diced on low heat Brown 57½ rib cap meat, diced in a pot Remove meat from pot Add 115 carrots, chopped, 57½ shallot, chopped, 115 sticks celery, chopped Add 11500 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 345 cloves garlic and 115 sprigs thyme Add 21562½ ml red wine, reduce by 50% Add 57½ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 1725 g butter and 28¾ tsp balsamic vinegar
57½ tbsp mustard powder 57½ tbsp garlic powder 57½ tbsp paprika 172½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 57½ tbsp mustard powder, 57½ tbsp garlic powder, 57½ tbsp paprika and 172½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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