Link: youtu.be
Origin: Fallow
Serves: - 429 +
Ingredients
178¾ kg rib of beef 1787½ g salt
Method
Cover 178¾ kg rib of beef with 1787½ 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
71½ rib cap meat, diced 71½ rib cap fat, diced 143 carrots, chopped 143 sticks celery, chopped 71½ shallot, chopped 14300 g mushrooms, sliced 429 cloves garlic 143 sprigs thyme 26812½ ml red wine 71½ litre beef stock 2145 g butter 35¾ tsp balsamic vinegar
Meanwhile slowly render 71½ rib cap fat, diced on low heat Brown 71½ rib cap meat, diced in a pot Remove meat from pot Add 143 carrots, chopped, 71½ shallot, chopped, 143 sticks celery, chopped Add 14300 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 429 cloves garlic and 143 sprigs thyme Add 26812½ ml red wine, reduce by 50% Add 71½ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 2145 g butter and 35¾ tsp balsamic vinegar
71½ tbsp mustard powder 71½ tbsp garlic powder 71½ tbsp paprika 214½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 71½ tbsp mustard powder, 71½ tbsp garlic powder, 71½ tbsp paprika and 214½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
Name: