Link: youtu.be
Origin: Fallow
Serves: - 489 +
Ingredients
203¾ kg rib of beef 2037½ g salt
Method
Cover 203¾ kg rib of beef with 2037½ 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
81½ rib cap meat, diced 81½ rib cap fat, diced 163 carrots, chopped 163 sticks celery, chopped 81½ shallot, chopped 16300 g mushrooms, sliced 489 cloves garlic 163 sprigs thyme 30562½ ml red wine 81½ litre beef stock 2445 g butter 40¾ tsp balsamic vinegar
Meanwhile slowly render 81½ rib cap fat, diced on low heat Brown 81½ rib cap meat, diced in a pot Remove meat from pot Add 163 carrots, chopped, 81½ shallot, chopped, 163 sticks celery, chopped Add 16300 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 489 cloves garlic and 163 sprigs thyme Add 30562½ ml red wine, reduce by 50% Add 81½ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 2445 g butter and 40¾ tsp balsamic vinegar
81½ tbsp mustard powder 81½ tbsp garlic powder 81½ tbsp paprika 244½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 81½ tbsp mustard powder, 81½ tbsp garlic powder, 81½ tbsp paprika and 244½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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