Link: youtu.be
Origin: Fallow
Serves: - 75 +
Ingredients
31¼ kg rib of beef 312½ g salt
Method
Cover 31¼ kg rib of beef with 312½ 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
12½ rib cap meat, diced 12½ rib cap fat, diced 25 carrots, chopped 25 sticks celery, chopped 12½ shallot, chopped 2500 g mushrooms, sliced 75 cloves garlic 25 sprigs thyme 4687½ ml red wine 12½ litre beef stock 375 g butter 6¼ tsp balsamic vinegar
Meanwhile slowly render 12½ rib cap fat, diced on low heat Brown 12½ rib cap meat, diced in a pot Remove meat from pot Add 25 carrots, chopped, 12½ shallot, chopped, 25 sticks celery, chopped Add 2500 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 75 cloves garlic and 25 sprigs thyme Add 4687½ ml red wine, reduce by 50% Add 12½ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 375 g butter and 6¼ tsp balsamic vinegar
12½ tbsp mustard powder 12½ tbsp garlic powder 12½ tbsp paprika 37½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 12½ tbsp mustard powder, 12½ tbsp garlic powder, 12½ tbsp paprika and 37½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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