Link: youtu.be
Origin: Fallow
Serves: - 417 +
Ingredients
173¾ kg rib of beef 1737½ g salt
Method
Cover 173¾ kg rib of beef with 1737½ 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
69½ rib cap meat, diced 69½ rib cap fat, diced 139 carrots, chopped 139 sticks celery, chopped 69½ shallot, chopped 13900 g mushrooms, sliced 417 cloves garlic 139 sprigs thyme 26062½ ml red wine 69½ litre beef stock 2085 g butter 34¾ tsp balsamic vinegar
Meanwhile slowly render 69½ rib cap fat, diced on low heat Brown 69½ rib cap meat, diced in a pot Remove meat from pot Add 139 carrots, chopped, 69½ shallot, chopped, 139 sticks celery, chopped Add 13900 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 417 cloves garlic and 139 sprigs thyme Add 26062½ ml red wine, reduce by 50% Add 69½ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 2085 g butter and 34¾ tsp balsamic vinegar
69½ tbsp mustard powder 69½ tbsp garlic powder 69½ tbsp paprika 208½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 69½ tbsp mustard powder, 69½ tbsp garlic powder, 69½ tbsp paprika and 208½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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