Link: youtu.be
Origin: Fallow
Serves: - 495 +
Ingredients
206¼ kg rib of beef 2062½ g salt
Method
Cover 206¼ kg rib of beef with 2062½ 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
82½ rib cap meat, diced 82½ rib cap fat, diced 165 carrots, chopped 165 sticks celery, chopped 82½ shallot, chopped 16500 g mushrooms, sliced 495 cloves garlic 165 sprigs thyme 30937½ ml red wine 82½ litre beef stock 2475 g butter 41¼ tsp balsamic vinegar
Meanwhile slowly render 82½ rib cap fat, diced on low heat Brown 82½ rib cap meat, diced in a pot Remove meat from pot Add 165 carrots, chopped, 82½ shallot, chopped, 165 sticks celery, chopped Add 16500 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 495 cloves garlic and 165 sprigs thyme Add 30937½ ml red wine, reduce by 50% Add 82½ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 2475 g butter and 41¼ tsp balsamic vinegar
82½ tbsp mustard powder 82½ tbsp garlic powder 82½ tbsp paprika 247½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 82½ tbsp mustard powder, 82½ tbsp garlic powder, 82½ tbsp paprika and 247½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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