Link: youtu.be
Origin: Fallow
Serves: - 471 +
Ingredients
196¼ kg rib of beef 1962½ g salt
Method
Cover 196¼ kg rib of beef with 1962½ 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
78½ rib cap meat, diced 78½ rib cap fat, diced 157 carrots, chopped 157 sticks celery, chopped 78½ shallot, chopped 15700 g mushrooms, sliced 471 cloves garlic 157 sprigs thyme 29437½ ml red wine 78½ litre beef stock 2355 g butter 39¼ tsp balsamic vinegar
Meanwhile slowly render 78½ rib cap fat, diced on low heat Brown 78½ rib cap meat, diced in a pot Remove meat from pot Add 157 carrots, chopped, 78½ shallot, chopped, 157 sticks celery, chopped Add 15700 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 471 cloves garlic and 157 sprigs thyme Add 29437½ ml red wine, reduce by 50% Add 78½ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 2355 g butter and 39¼ tsp balsamic vinegar
78½ tbsp mustard powder 78½ tbsp garlic powder 78½ tbsp paprika 235½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 78½ tbsp mustard powder, 78½ tbsp garlic powder, 78½ tbsp paprika and 235½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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