Link: youtu.be
Origin: Fallow
Serves: - 441 +
Ingredients
183¾ kg rib of beef 1837½ g salt
Method
Cover 183¾ kg rib of beef with 1837½ 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
73½ rib cap meat, diced 73½ rib cap fat, diced 147 carrots, chopped 147 sticks celery, chopped 73½ shallot, chopped 14700 g mushrooms, sliced 441 cloves garlic 147 sprigs thyme 27562½ ml red wine 73½ litre beef stock 2205 g butter 36¾ tsp balsamic vinegar
Meanwhile slowly render 73½ rib cap fat, diced on low heat Brown 73½ rib cap meat, diced in a pot Remove meat from pot Add 147 carrots, chopped, 73½ shallot, chopped, 147 sticks celery, chopped Add 14700 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 441 cloves garlic and 147 sprigs thyme Add 27562½ ml red wine, reduce by 50% Add 73½ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 2205 g butter and 36¾ tsp balsamic vinegar
73½ tbsp mustard powder 73½ tbsp garlic powder 73½ tbsp paprika 220½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 73½ tbsp mustard powder, 73½ tbsp garlic powder, 73½ tbsp paprika and 220½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
Name: