Link: youtu.be
Origin: Fallow
Serves: - 87 +
Ingredients
36¼ kg rib of beef 362½ g salt
Method
Cover 36¼ kg rib of beef with 362½ 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
14½ rib cap meat, diced 14½ rib cap fat, diced 29 carrots, chopped 29 sticks celery, chopped 14½ shallot, chopped 2900 g mushrooms, sliced 87 cloves garlic 29 sprigs thyme 5437½ ml red wine 14½ litre beef stock 435 g butter 7¼ tsp balsamic vinegar
Meanwhile slowly render 14½ rib cap fat, diced on low heat Brown 14½ rib cap meat, diced in a pot Remove meat from pot Add 29 carrots, chopped, 14½ shallot, chopped, 29 sticks celery, chopped Add 2900 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 87 cloves garlic and 29 sprigs thyme Add 5437½ ml red wine, reduce by 50% Add 14½ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 435 g butter and 7¼ tsp balsamic vinegar
14½ tbsp mustard powder 14½ tbsp garlic powder 14½ tbsp paprika 43½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 14½ tbsp mustard powder, 14½ tbsp garlic powder, 14½ tbsp paprika and 43½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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