Link: youtu.be
Origin: Fallow
Serves: - 45 +
Ingredients
18¾ kg rib of beef 187½ g salt
Method
Cover 18¾ kg rib of beef with 187½ 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
7½ rib cap meat, diced 7½ rib cap fat, diced 15 carrots, chopped 15 sticks celery, chopped 7½ shallot, chopped 1500 g mushrooms, sliced 45 cloves garlic 15 sprigs thyme 2812½ ml red wine 7½ litre beef stock 225 g butter 3¾ tsp balsamic vinegar
Meanwhile slowly render 7½ rib cap fat, diced on low heat Brown 7½ rib cap meat, diced in a pot Remove meat from pot Add 15 carrots, chopped, 7½ shallot, chopped, 15 sticks celery, chopped Add 1500 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 45 cloves garlic and 15 sprigs thyme Add 2812½ ml red wine, reduce by 50% Add 7½ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 225 g butter and 3¾ tsp balsamic vinegar
7½ tbsp mustard powder 7½ tbsp garlic powder 7½ tbsp paprika 22½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 7½ tbsp mustard powder, 7½ tbsp garlic powder, 7½ tbsp paprika and 22½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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