Link: youtu.be
Origin: Fallow
Serves: - 39 +
Ingredients
16¼ kg rib of beef 162½ g salt
Method
Cover 16¼ kg rib of beef with 162½ 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
6½ rib cap meat, diced 6½ rib cap fat, diced 13 carrots, chopped 13 sticks celery, chopped 6½ shallot, chopped 1300 g mushrooms, sliced 39 cloves garlic 13 sprigs thyme 2437½ ml red wine 6½ litre beef stock 195 g butter 3¼ tsp balsamic vinegar
Meanwhile slowly render 6½ rib cap fat, diced on low heat Brown 6½ rib cap meat, diced in a pot Remove meat from pot Add 13 carrots, chopped, 6½ shallot, chopped, 13 sticks celery, chopped Add 1300 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 39 cloves garlic and 13 sprigs thyme Add 2437½ ml red wine, reduce by 50% Add 6½ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 195 g butter and 3¼ tsp balsamic vinegar
6½ tbsp mustard powder 6½ tbsp garlic powder 6½ tbsp paprika 19½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 6½ tbsp mustard powder, 6½ tbsp garlic powder, 6½ tbsp paprika and 19½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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