Link: youtu.be
Origin: Fallow
Serves: - 81 +
Ingredients
33¾ kg rib of beef 337½ g salt
Method
Cover 33¾ kg rib of beef with 337½ 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
13½ rib cap meat, diced 13½ rib cap fat, diced 27 carrots, chopped 27 sticks celery, chopped 13½ shallot, chopped 2700 g mushrooms, sliced 81 cloves garlic 27 sprigs thyme 5062½ ml red wine 13½ litre beef stock 405 g butter 6¾ tsp balsamic vinegar
Meanwhile slowly render 13½ rib cap fat, diced on low heat Brown 13½ rib cap meat, diced in a pot Remove meat from pot Add 27 carrots, chopped, 13½ shallot, chopped, 27 sticks celery, chopped Add 2700 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 81 cloves garlic and 27 sprigs thyme Add 5062½ ml red wine, reduce by 50% Add 13½ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 405 g butter and 6¾ tsp balsamic vinegar
13½ tbsp mustard powder 13½ tbsp garlic powder 13½ tbsp paprika 40½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 13½ tbsp mustard powder, 13½ tbsp garlic powder, 13½ tbsp paprika and 40½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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