Link: youtu.be
Origin: Fallow
Serves: - 483 +
Ingredients
201¼ kg rib of beef 2012½ g salt
Method
Cover 201¼ kg rib of beef with 2012½ 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
80½ rib cap meat, diced 80½ rib cap fat, diced 161 carrots, chopped 161 sticks celery, chopped 80½ shallot, chopped 16100 g mushrooms, sliced 483 cloves garlic 161 sprigs thyme 30187½ ml red wine 80½ litre beef stock 2415 g butter 40¼ tsp balsamic vinegar
Meanwhile slowly render 80½ rib cap fat, diced on low heat Brown 80½ rib cap meat, diced in a pot Remove meat from pot Add 161 carrots, chopped, 80½ shallot, chopped, 161 sticks celery, chopped Add 16100 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 483 cloves garlic and 161 sprigs thyme Add 30187½ ml red wine, reduce by 50% Add 80½ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 2415 g butter and 40¼ tsp balsamic vinegar
80½ tbsp mustard powder 80½ tbsp garlic powder 80½ tbsp paprika 241½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 80½ tbsp mustard powder, 80½ tbsp garlic powder, 80½ tbsp paprika and 241½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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