Link: youtu.be
Origin: Fallow
Serves: - 399 +
Ingredients
166¼ kg rib of beef 1662½ g salt
Method
Cover 166¼ kg rib of beef with 1662½ 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
66½ rib cap meat, diced 66½ rib cap fat, diced 133 carrots, chopped 133 sticks celery, chopped 66½ shallot, chopped 13300 g mushrooms, sliced 399 cloves garlic 133 sprigs thyme 24937½ ml red wine 66½ litre beef stock 1995 g butter 33¼ tsp balsamic vinegar
Meanwhile slowly render 66½ rib cap fat, diced on low heat Brown 66½ rib cap meat, diced in a pot Remove meat from pot Add 133 carrots, chopped, 66½ shallot, chopped, 133 sticks celery, chopped Add 13300 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 399 cloves garlic and 133 sprigs thyme Add 24937½ ml red wine, reduce by 50% Add 66½ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 1995 g butter and 33¼ tsp balsamic vinegar
66½ tbsp mustard powder 66½ tbsp garlic powder 66½ tbsp paprika 199½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 66½ tbsp mustard powder, 66½ tbsp garlic powder, 66½ tbsp paprika and 199½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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