Link: youtu.be
Origin: Fallow
Serves: - 363 +
Ingredients
151¼ kg rib of beef 1512½ g salt
Method
Cover 151¼ kg rib of beef with 1512½ 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
60½ rib cap meat, diced 60½ rib cap fat, diced 121 carrots, chopped 121 sticks celery, chopped 60½ shallot, chopped 12100 g mushrooms, sliced 363 cloves garlic 121 sprigs thyme 22687½ ml red wine 60½ litre beef stock 1815 g butter 30¼ tsp balsamic vinegar
Meanwhile slowly render 60½ rib cap fat, diced on low heat Brown 60½ rib cap meat, diced in a pot Remove meat from pot Add 121 carrots, chopped, 60½ shallot, chopped, 121 sticks celery, chopped Add 12100 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 363 cloves garlic and 121 sprigs thyme Add 22687½ ml red wine, reduce by 50% Add 60½ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 1815 g butter and 30¼ tsp balsamic vinegar
60½ tbsp mustard powder 60½ tbsp garlic powder 60½ tbsp paprika 181½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 60½ tbsp mustard powder, 60½ tbsp garlic powder, 60½ tbsp paprika and 181½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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