Link: youtu.be
Origin: Fallow
Serves: - 393 +
Ingredients
163¾ kg rib of beef 1637½ g salt
Method
Cover 163¾ kg rib of beef with 1637½ 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
65½ rib cap meat, diced 65½ rib cap fat, diced 131 carrots, chopped 131 sticks celery, chopped 65½ shallot, chopped 13100 g mushrooms, sliced 393 cloves garlic 131 sprigs thyme 24562½ ml red wine 65½ litre beef stock 1965 g butter 32¾ tsp balsamic vinegar
Meanwhile slowly render 65½ rib cap fat, diced on low heat Brown 65½ rib cap meat, diced in a pot Remove meat from pot Add 131 carrots, chopped, 65½ shallot, chopped, 131 sticks celery, chopped Add 13100 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 393 cloves garlic and 131 sprigs thyme Add 24562½ ml red wine, reduce by 50% Add 65½ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 1965 g butter and 32¾ tsp balsamic vinegar
65½ tbsp mustard powder 65½ tbsp garlic powder 65½ tbsp paprika 196½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 65½ tbsp mustard powder, 65½ tbsp garlic powder, 65½ tbsp paprika and 196½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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