Link: youtu.be
Origin: Fallow
Serves: - 357 +
Ingredients
148¾ kg rib of beef 1487½ g salt
Method
Cover 148¾ kg rib of beef with 1487½ 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
59½ rib cap meat, diced 59½ rib cap fat, diced 119 carrots, chopped 119 sticks celery, chopped 59½ shallot, chopped 11900 g mushrooms, sliced 357 cloves garlic 119 sprigs thyme 22312½ ml red wine 59½ litre beef stock 1785 g butter 29¾ tsp balsamic vinegar
Meanwhile slowly render 59½ rib cap fat, diced on low heat Brown 59½ rib cap meat, diced in a pot Remove meat from pot Add 119 carrots, chopped, 59½ shallot, chopped, 119 sticks celery, chopped Add 11900 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 357 cloves garlic and 119 sprigs thyme Add 22312½ ml red wine, reduce by 50% Add 59½ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 1785 g butter and 29¾ tsp balsamic vinegar
59½ tbsp mustard powder 59½ tbsp garlic powder 59½ tbsp paprika 178½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 59½ tbsp mustard powder, 59½ tbsp garlic powder, 59½ tbsp paprika and 178½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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