Link: youtu.be
Origin: Fallow
Serves: - 375 +
Ingredients
156¼ kg rib of beef 1562½ g salt
Method
Cover 156¼ kg rib of beef with 1562½ 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
62½ rib cap meat, diced 62½ rib cap fat, diced 125 carrots, chopped 125 sticks celery, chopped 62½ shallot, chopped 12500 g mushrooms, sliced 375 cloves garlic 125 sprigs thyme 23437½ ml red wine 62½ litre beef stock 1875 g butter 31¼ tsp balsamic vinegar
Meanwhile slowly render 62½ rib cap fat, diced on low heat Brown 62½ rib cap meat, diced in a pot Remove meat from pot Add 125 carrots, chopped, 62½ shallot, chopped, 125 sticks celery, chopped Add 12500 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 375 cloves garlic and 125 sprigs thyme Add 23437½ ml red wine, reduce by 50% Add 62½ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 1875 g butter and 31¼ tsp balsamic vinegar
62½ tbsp mustard powder 62½ tbsp garlic powder 62½ tbsp paprika 187½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 62½ tbsp mustard powder, 62½ tbsp garlic powder, 62½ tbsp paprika and 187½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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