Link: youtu.be
Origin: Fallow
Serves: - 423 +
Ingredients
176¼ kg rib of beef 1762½ g salt
Method
Cover 176¼ kg rib of beef with 1762½ 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
70½ rib cap meat, diced 70½ rib cap fat, diced 141 carrots, chopped 141 sticks celery, chopped 70½ shallot, chopped 14100 g mushrooms, sliced 423 cloves garlic 141 sprigs thyme 26437½ ml red wine 70½ litre beef stock 2115 g butter 35¼ tsp balsamic vinegar
Meanwhile slowly render 70½ rib cap fat, diced on low heat Brown 70½ rib cap meat, diced in a pot Remove meat from pot Add 141 carrots, chopped, 70½ shallot, chopped, 141 sticks celery, chopped Add 14100 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 423 cloves garlic and 141 sprigs thyme Add 26437½ ml red wine, reduce by 50% Add 70½ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 2115 g butter and 35¼ tsp balsamic vinegar
70½ tbsp mustard powder 70½ tbsp garlic powder 70½ tbsp paprika 211½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 70½ tbsp mustard powder, 70½ tbsp garlic powder, 70½ tbsp paprika and 211½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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