Link: youtu.be
Origin: Fallow
Serves: - 435 +
Ingredients
181¼ kg rib of beef 1812½ g salt
Method
Cover 181¼ kg rib of beef with 1812½ 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
72½ rib cap meat, diced 72½ rib cap fat, diced 145 carrots, chopped 145 sticks celery, chopped 72½ shallot, chopped 14500 g mushrooms, sliced 435 cloves garlic 145 sprigs thyme 27187½ ml red wine 72½ litre beef stock 2175 g butter 36¼ tsp balsamic vinegar
Meanwhile slowly render 72½ rib cap fat, diced on low heat Brown 72½ rib cap meat, diced in a pot Remove meat from pot Add 145 carrots, chopped, 72½ shallot, chopped, 145 sticks celery, chopped Add 14500 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 435 cloves garlic and 145 sprigs thyme Add 27187½ ml red wine, reduce by 50% Add 72½ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 2175 g butter and 36¼ tsp balsamic vinegar
72½ tbsp mustard powder 72½ tbsp garlic powder 72½ tbsp paprika 217½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 72½ tbsp mustard powder, 72½ tbsp garlic powder, 72½ tbsp paprika and 217½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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