Link: youtu.be
Origin: Fallow
Serves: - 51 +
Ingredients
21¼ kg rib of beef 212½ g salt
Method
Cover 21¼ kg rib of beef with 212½ 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
8½ rib cap meat, diced 8½ rib cap fat, diced 17 carrots, chopped 17 sticks celery, chopped 8½ shallot, chopped 1700 g mushrooms, sliced 51 cloves garlic 17 sprigs thyme 3187½ ml red wine 8½ litre beef stock 255 g butter 4¼ tsp balsamic vinegar
Meanwhile slowly render 8½ rib cap fat, diced on low heat Brown 8½ rib cap meat, diced in a pot Remove meat from pot Add 17 carrots, chopped, 8½ shallot, chopped, 17 sticks celery, chopped Add 1700 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 51 cloves garlic and 17 sprigs thyme Add 3187½ ml red wine, reduce by 50% Add 8½ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 255 g butter and 4¼ tsp balsamic vinegar
8½ tbsp mustard powder 8½ tbsp garlic powder 8½ tbsp paprika 25½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 8½ tbsp mustard powder, 8½ tbsp garlic powder, 8½ tbsp paprika and 25½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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