Link: youtu.be
Origin: Fallow
Serves: - 513 +
Ingredients
213¾ kg rib of beef 2137½ g salt
Method
Cover 213¾ kg rib of beef with 2137½ 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
85½ rib cap meat, diced 85½ rib cap fat, diced 171 carrots, chopped 171 sticks celery, chopped 85½ shallot, chopped 17100 g mushrooms, sliced 513 cloves garlic 171 sprigs thyme 32062½ ml red wine 85½ litre beef stock 2565 g butter 42¾ tsp balsamic vinegar
Meanwhile slowly render 85½ rib cap fat, diced on low heat Brown 85½ rib cap meat, diced in a pot Remove meat from pot Add 171 carrots, chopped, 85½ shallot, chopped, 171 sticks celery, chopped Add 17100 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 513 cloves garlic and 171 sprigs thyme Add 32062½ ml red wine, reduce by 50% Add 85½ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 2565 g butter and 42¾ tsp balsamic vinegar
85½ tbsp mustard powder 85½ tbsp garlic powder 85½ tbsp paprika 256½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 85½ tbsp mustard powder, 85½ tbsp garlic powder, 85½ tbsp paprika and 256½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
Name: