Link: youtu.be
Origin: Fallow
Serves: - 381 +
Ingredients
158¾ kg rib of beef 1587½ g salt
Method
Cover 158¾ kg rib of beef with 1587½ 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
63½ rib cap meat, diced 63½ rib cap fat, diced 127 carrots, chopped 127 sticks celery, chopped 63½ shallot, chopped 12700 g mushrooms, sliced 381 cloves garlic 127 sprigs thyme 23812½ ml red wine 63½ litre beef stock 1905 g butter 31¾ tsp balsamic vinegar
Meanwhile slowly render 63½ rib cap fat, diced on low heat Brown 63½ rib cap meat, diced in a pot Remove meat from pot Add 127 carrots, chopped, 63½ shallot, chopped, 127 sticks celery, chopped Add 12700 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 381 cloves garlic and 127 sprigs thyme Add 23812½ ml red wine, reduce by 50% Add 63½ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 1905 g butter and 31¾ tsp balsamic vinegar
63½ tbsp mustard powder 63½ tbsp garlic powder 63½ tbsp paprika 190½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 63½ tbsp mustard powder, 63½ tbsp garlic powder, 63½ tbsp paprika and 190½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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