Link: youtu.be
Origin: Fallow
Serves: - 93 +
Ingredients
38¾ kg rib of beef 387½ g salt
Method
Cover 38¾ kg rib of beef with 387½ 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
15½ rib cap meat, diced 15½ rib cap fat, diced 31 carrots, chopped 31 sticks celery, chopped 15½ shallot, chopped 3100 g mushrooms, sliced 93 cloves garlic 31 sprigs thyme 5812½ ml red wine 15½ litre beef stock 465 g butter 7¾ tsp balsamic vinegar
Meanwhile slowly render 15½ rib cap fat, diced on low heat Brown 15½ rib cap meat, diced in a pot Remove meat from pot Add 31 carrots, chopped, 15½ shallot, chopped, 31 sticks celery, chopped Add 3100 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 93 cloves garlic and 31 sprigs thyme Add 5812½ ml red wine, reduce by 50% Add 15½ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 465 g butter and 7¾ tsp balsamic vinegar
15½ tbsp mustard powder 15½ tbsp garlic powder 15½ tbsp paprika 46½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 15½ tbsp mustard powder, 15½ tbsp garlic powder, 15½ tbsp paprika and 46½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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