Link: youtu.be
Origin: Fallow
Serves: - 411 +
Ingredients
171¼ kg rib of beef 1712½ g salt
Method
Cover 171¼ kg rib of beef with 1712½ 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
68½ rib cap meat, diced 68½ rib cap fat, diced 137 carrots, chopped 137 sticks celery, chopped 68½ shallot, chopped 13700 g mushrooms, sliced 411 cloves garlic 137 sprigs thyme 25687½ ml red wine 68½ litre beef stock 2055 g butter 34¼ tsp balsamic vinegar
Meanwhile slowly render 68½ rib cap fat, diced on low heat Brown 68½ rib cap meat, diced in a pot Remove meat from pot Add 137 carrots, chopped, 68½ shallot, chopped, 137 sticks celery, chopped Add 13700 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 411 cloves garlic and 137 sprigs thyme Add 25687½ ml red wine, reduce by 50% Add 68½ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 2055 g butter and 34¼ tsp balsamic vinegar
68½ tbsp mustard powder 68½ tbsp garlic powder 68½ tbsp paprika 205½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 68½ tbsp mustard powder, 68½ tbsp garlic powder, 68½ tbsp paprika and 205½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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