Link: youtu.be
Origin: Fallow
Serves: - 63 +
Ingredients
26¼ kg rib of beef 262½ g salt
Method
Cover 26¼ kg rib of beef with 262½ 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
10½ rib cap meat, diced 10½ rib cap fat, diced 21 carrots, chopped 21 sticks celery, chopped 10½ shallot, chopped 2100 g mushrooms, sliced 63 cloves garlic 21 sprigs thyme 3937½ ml red wine 10½ litre beef stock 315 g butter 5¼ tsp balsamic vinegar
Meanwhile slowly render 10½ rib cap fat, diced on low heat Brown 10½ rib cap meat, diced in a pot Remove meat from pot Add 21 carrots, chopped, 10½ shallot, chopped, 21 sticks celery, chopped Add 2100 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 63 cloves garlic and 21 sprigs thyme Add 3937½ ml red wine, reduce by 50% Add 10½ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 315 g butter and 5¼ tsp balsamic vinegar
10½ tbsp mustard powder 10½ tbsp garlic powder 10½ tbsp paprika 31½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 10½ tbsp mustard powder, 10½ tbsp garlic powder, 10½ tbsp paprika and 31½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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