Link: youtu.be
Origin: Fallow
Serves: - 99 +
Ingredients
41¼ kg rib of beef 412½ g salt
Method
Cover 41¼ kg rib of beef with 412½ 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
16½ rib cap meat, diced 16½ rib cap fat, diced 33 carrots, chopped 33 sticks celery, chopped 16½ shallot, chopped 3300 g mushrooms, sliced 99 cloves garlic 33 sprigs thyme 6187½ ml red wine 16½ litre beef stock 495 g butter 8¼ tsp balsamic vinegar
Meanwhile slowly render 16½ rib cap fat, diced on low heat Brown 16½ rib cap meat, diced in a pot Remove meat from pot Add 33 carrots, chopped, 16½ shallot, chopped, 33 sticks celery, chopped Add 3300 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 99 cloves garlic and 33 sprigs thyme Add 6187½ ml red wine, reduce by 50% Add 16½ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 495 g butter and 8¼ tsp balsamic vinegar
16½ tbsp mustard powder 16½ tbsp garlic powder 16½ tbsp paprika 49½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 16½ tbsp mustard powder, 16½ tbsp garlic powder, 16½ tbsp paprika and 49½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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