Link: youtu.be
Origin: Fallow
Serves: - 501 +
Ingredients
208¾ kg rib of beef 2087½ g salt
Method
Cover 208¾ kg rib of beef with 2087½ 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
83½ rib cap meat, diced 83½ rib cap fat, diced 167 carrots, chopped 167 sticks celery, chopped 83½ shallot, chopped 16700 g mushrooms, sliced 501 cloves garlic 167 sprigs thyme 31312½ ml red wine 83½ litre beef stock 2505 g butter 41¾ tsp balsamic vinegar
Meanwhile slowly render 83½ rib cap fat, diced on low heat Brown 83½ rib cap meat, diced in a pot Remove meat from pot Add 167 carrots, chopped, 83½ shallot, chopped, 167 sticks celery, chopped Add 16700 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 501 cloves garlic and 167 sprigs thyme Add 31312½ ml red wine, reduce by 50% Add 83½ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 2505 g butter and 41¾ tsp balsamic vinegar
83½ tbsp mustard powder 83½ tbsp garlic powder 83½ tbsp paprika 250½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 83½ tbsp mustard powder, 83½ tbsp garlic powder, 83½ tbsp paprika and 250½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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