Link: youtu.be
Origin: Fallow
Serves: - 69 +
Ingredients
28¾ kg rib of beef 287½ g salt
Method
Cover 28¾ kg rib of beef with 287½ 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
11½ rib cap meat, diced 11½ rib cap fat, diced 23 carrots, chopped 23 sticks celery, chopped 11½ shallot, chopped 2300 g mushrooms, sliced 69 cloves garlic 23 sprigs thyme 4312½ ml red wine 11½ litre beef stock 345 g butter 5¾ tsp balsamic vinegar
Meanwhile slowly render 11½ rib cap fat, diced on low heat Brown 11½ rib cap meat, diced in a pot Remove meat from pot Add 23 carrots, chopped, 11½ shallot, chopped, 23 sticks celery, chopped Add 2300 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 69 cloves garlic and 23 sprigs thyme Add 4312½ ml red wine, reduce by 50% Add 11½ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 345 g butter and 5¾ tsp balsamic vinegar
11½ tbsp mustard powder 11½ tbsp garlic powder 11½ tbsp paprika 34½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 11½ tbsp mustard powder, 11½ tbsp garlic powder, 11½ tbsp paprika and 34½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
Name: