Link: youtu.be
Origin: Fallow
Serves: - 447 +
Ingredients
186¼ kg rib of beef 1862½ g salt
Method
Cover 186¼ kg rib of beef with 1862½ 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
74½ rib cap meat, diced 74½ rib cap fat, diced 149 carrots, chopped 149 sticks celery, chopped 74½ shallot, chopped 14900 g mushrooms, sliced 447 cloves garlic 149 sprigs thyme 27937½ ml red wine 74½ litre beef stock 2235 g butter 37¼ tsp balsamic vinegar
Meanwhile slowly render 74½ rib cap fat, diced on low heat Brown 74½ rib cap meat, diced in a pot Remove meat from pot Add 149 carrots, chopped, 74½ shallot, chopped, 149 sticks celery, chopped Add 14900 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 447 cloves garlic and 149 sprigs thyme Add 27937½ ml red wine, reduce by 50% Add 74½ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 2235 g butter and 37¼ tsp balsamic vinegar
74½ tbsp mustard powder 74½ tbsp garlic powder 74½ tbsp paprika 223½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 74½ tbsp mustard powder, 74½ tbsp garlic powder, 74½ tbsp paprika and 223½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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