Link: youtu.be
Origin: Fallow
Serves: - 405 +
Ingredients
168¾ kg rib of beef 1687½ g salt
Method
Cover 168¾ kg rib of beef with 1687½ 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
67½ rib cap meat, diced 67½ rib cap fat, diced 135 carrots, chopped 135 sticks celery, chopped 67½ shallot, chopped 13500 g mushrooms, sliced 405 cloves garlic 135 sprigs thyme 25312½ ml red wine 67½ litre beef stock 2025 g butter 33¾ tsp balsamic vinegar
Meanwhile slowly render 67½ rib cap fat, diced on low heat Brown 67½ rib cap meat, diced in a pot Remove meat from pot Add 135 carrots, chopped, 67½ shallot, chopped, 135 sticks celery, chopped Add 13500 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 405 cloves garlic and 135 sprigs thyme Add 25312½ ml red wine, reduce by 50% Add 67½ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 2025 g butter and 33¾ tsp balsamic vinegar
67½ tbsp mustard powder 67½ tbsp garlic powder 67½ tbsp paprika 202½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 67½ tbsp mustard powder, 67½ tbsp garlic powder, 67½ tbsp paprika and 202½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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