Link: youtu.be
Origin: Fallow
Serves: - 100 +
Ingredients
41⅔ kg rib of beef 416⅔ g salt
Method
Cover 41⅔ kg rib of beef with 416⅔ 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
16⅔ rib cap meat, diced 16⅔ rib cap fat, diced 33⅓ carrots, chopped 33⅓ sticks celery, chopped 16⅔ shallot, chopped 3333⅓ g mushrooms, sliced 100 cloves garlic 33⅓ sprigs thyme 6250 ml red wine 16⅔ litre beef stock 500 g butter 8⅓ tsp balsamic vinegar
Meanwhile slowly render 16⅔ rib cap fat, diced on low heat Brown 16⅔ rib cap meat, diced in a pot Remove meat from pot Add 33⅓ carrots, chopped, 16⅔ shallot, chopped, 33⅓ sticks celery, chopped Add 3333⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 100 cloves garlic and 33⅓ sprigs thyme Add 6250 ml red wine, reduce by 50% Add 16⅔ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 500 g butter and 8⅓ tsp balsamic vinegar
16⅔ tbsp mustard powder 16⅔ tbsp garlic powder 16⅔ tbsp paprika 50 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 16⅔ tbsp mustard powder, 16⅔ tbsp garlic powder, 16⅔ tbsp paprika and 50 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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