Link: youtu.be
Origin: Fallow
Serves: - 104 +
Ingredients
43⅓ kg rib of beef 433⅓ g salt
Method
Cover 43⅓ kg rib of beef with 433⅓ 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
17⅓ rib cap meat, diced 17⅓ rib cap fat, diced 34⅔ carrots, chopped 34⅔ sticks celery, chopped 17⅓ shallot, chopped 3466⅔ g mushrooms, sliced 104 cloves garlic 34⅔ sprigs thyme 6500 ml red wine 17⅓ litre beef stock 520 g butter 8⅔ tsp balsamic vinegar
Meanwhile slowly render 17⅓ rib cap fat, diced on low heat Brown 17⅓ rib cap meat, diced in a pot Remove meat from pot Add 34⅔ carrots, chopped, 17⅓ shallot, chopped, 34⅔ sticks celery, chopped Add 3466⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 104 cloves garlic and 34⅔ sprigs thyme Add 6500 ml red wine, reduce by 50% Add 17⅓ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 520 g butter and 8⅔ tsp balsamic vinegar
17⅓ tbsp mustard powder 17⅓ tbsp garlic powder 17⅓ tbsp paprika 52 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 17⅓ tbsp mustard powder, 17⅓ tbsp garlic powder, 17⅓ tbsp paprika and 52 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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