Link: youtu.be
Origin: Fallow
Serves: - 459 +
Ingredients
191¼ kg rib of beef 1912½ g salt
Method
Cover 191¼ kg rib of beef with 1912½ 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
76½ rib cap meat, diced 76½ rib cap fat, diced 153 carrots, chopped 153 sticks celery, chopped 76½ shallot, chopped 15300 g mushrooms, sliced 459 cloves garlic 153 sprigs thyme 28687½ ml red wine 76½ litre beef stock 2295 g butter 38¼ tsp balsamic vinegar
Meanwhile slowly render 76½ rib cap fat, diced on low heat Brown 76½ rib cap meat, diced in a pot Remove meat from pot Add 153 carrots, chopped, 76½ shallot, chopped, 153 sticks celery, chopped Add 15300 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 459 cloves garlic and 153 sprigs thyme Add 28687½ ml red wine, reduce by 50% Add 76½ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 2295 g butter and 38¼ tsp balsamic vinegar
76½ tbsp mustard powder 76½ tbsp garlic powder 76½ tbsp paprika 229½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 76½ tbsp mustard powder, 76½ tbsp garlic powder, 76½ tbsp paprika and 229½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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