Link: youtu.be
Origin: Fallow
Serves: - 351 +
Ingredients
146¼ kg rib of beef 1462½ g salt
Method
Cover 146¼ kg rib of beef with 1462½ 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
58½ rib cap meat, diced 58½ rib cap fat, diced 117 carrots, chopped 117 sticks celery, chopped 58½ shallot, chopped 11700 g mushrooms, sliced 351 cloves garlic 117 sprigs thyme 21937½ ml red wine 58½ litre beef stock 1755 g butter 29¼ tsp balsamic vinegar
Meanwhile slowly render 58½ rib cap fat, diced on low heat Brown 58½ rib cap meat, diced in a pot Remove meat from pot Add 117 carrots, chopped, 58½ shallot, chopped, 117 sticks celery, chopped Add 11700 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 351 cloves garlic and 117 sprigs thyme Add 21937½ ml red wine, reduce by 50% Add 58½ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 1755 g butter and 29¼ tsp balsamic vinegar
58½ tbsp mustard powder 58½ tbsp garlic powder 58½ tbsp paprika 175½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 58½ tbsp mustard powder, 58½ tbsp garlic powder, 58½ tbsp paprika and 175½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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