Link: youtu.be
Origin: Fallow
Serves: - 57 +
Ingredients
23¾ kg rib of beef 237½ g salt
Method
Cover 23¾ kg rib of beef with 237½ 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
9½ rib cap meat, diced 9½ rib cap fat, diced 19 carrots, chopped 19 sticks celery, chopped 9½ shallot, chopped 1900 g mushrooms, sliced 57 cloves garlic 19 sprigs thyme 3562½ ml red wine 9½ litre beef stock 285 g butter 4¾ tsp balsamic vinegar
Meanwhile slowly render 9½ rib cap fat, diced on low heat Brown 9½ rib cap meat, diced in a pot Remove meat from pot Add 19 carrots, chopped, 9½ shallot, chopped, 19 sticks celery, chopped Add 1900 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 57 cloves garlic and 19 sprigs thyme Add 3562½ ml red wine, reduce by 50% Add 9½ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 285 g butter and 4¾ tsp balsamic vinegar
9½ tbsp mustard powder 9½ tbsp garlic powder 9½ tbsp paprika 28½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 9½ tbsp mustard powder, 9½ tbsp garlic powder, 9½ tbsp paprika and 28½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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