Link: youtu.be
Origin: Fallow
Serves: - 110 +
Ingredients
45⅚ kg rib of beef 458⅓ g salt
Method
Cover 45⅚ kg rib of beef with 458⅓ 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
18⅓ rib cap meat, diced 18⅓ rib cap fat, diced 36⅔ carrots, chopped 36⅔ sticks celery, chopped 18⅓ shallot, chopped 3666⅔ g mushrooms, sliced 110 cloves garlic 36⅔ sprigs thyme 6875 ml red wine 18⅓ litre beef stock 550 g butter 9⅙ tsp balsamic vinegar
Meanwhile slowly render 18⅓ rib cap fat, diced on low heat Brown 18⅓ rib cap meat, diced in a pot Remove meat from pot Add 36⅔ carrots, chopped, 18⅓ shallot, chopped, 36⅔ sticks celery, chopped Add 3666⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 110 cloves garlic and 36⅔ sprigs thyme Add 6875 ml red wine, reduce by 50% Add 18⅓ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 550 g butter and 9⅙ tsp balsamic vinegar
18⅓ tbsp mustard powder 18⅓ tbsp garlic powder 18⅓ tbsp paprika 55 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 18⅓ tbsp mustard powder, 18⅓ tbsp garlic powder, 18⅓ tbsp paprika and 55 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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