Link: youtu.be
Origin: Fallow
Serves: - 106 +
Ingredients
44⅙ kg rib of beef 441⅔ g salt
Method
Cover 44⅙ kg rib of beef with 441⅔ 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
17⅔ rib cap meat, diced 17⅔ rib cap fat, diced 35⅓ carrots, chopped 35⅓ sticks celery, chopped 17⅔ shallot, chopped 3533⅓ g mushrooms, sliced 106 cloves garlic 35⅓ sprigs thyme 6625 ml red wine 17⅔ litre beef stock 530 g butter 8⅚ tsp balsamic vinegar
Meanwhile slowly render 17⅔ rib cap fat, diced on low heat Brown 17⅔ rib cap meat, diced in a pot Remove meat from pot Add 35⅓ carrots, chopped, 17⅔ shallot, chopped, 35⅓ sticks celery, chopped Add 3533⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 106 cloves garlic and 35⅓ sprigs thyme Add 6625 ml red wine, reduce by 50% Add 17⅔ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 530 g butter and 8⅚ tsp balsamic vinegar
17⅔ tbsp mustard powder 17⅔ tbsp garlic powder 17⅔ tbsp paprika 53 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 17⅔ tbsp mustard powder, 17⅔ tbsp garlic powder, 17⅔ tbsp paprika and 53 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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