Link: youtu.be
Origin: Fallow
Serves: - 369 +
Ingredients
153¾ kg rib of beef 1537½ g salt
Method
Cover 153¾ kg rib of beef with 1537½ 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
61½ rib cap meat, diced 61½ rib cap fat, diced 123 carrots, chopped 123 sticks celery, chopped 61½ shallot, chopped 12300 g mushrooms, sliced 369 cloves garlic 123 sprigs thyme 23062½ ml red wine 61½ litre beef stock 1845 g butter 30¾ tsp balsamic vinegar
Meanwhile slowly render 61½ rib cap fat, diced on low heat Brown 61½ rib cap meat, diced in a pot Remove meat from pot Add 123 carrots, chopped, 61½ shallot, chopped, 123 sticks celery, chopped Add 12300 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 369 cloves garlic and 123 sprigs thyme Add 23062½ ml red wine, reduce by 50% Add 61½ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 1845 g butter and 30¾ tsp balsamic vinegar
61½ tbsp mustard powder 61½ tbsp garlic powder 61½ tbsp paprika 184½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 61½ tbsp mustard powder, 61½ tbsp garlic powder, 61½ tbsp paprika and 184½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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