Link: youtu.be
Origin: Fallow
Serves: - 1100 +
Ingredients
458⅓ kg rib of beef 4583⅓ g salt
Method
Cover 458⅓ kg rib of beef with 4583⅓ 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
183⅓ rib cap meat, diced 183⅓ rib cap fat, diced 366⅔ carrots, chopped 366⅔ sticks celery, chopped 183⅓ shallot, chopped 36666⅔ g mushrooms, sliced 1100 cloves garlic 366⅔ sprigs thyme 68750 ml red wine 183⅓ litre beef stock 5500 g butter 91⅔ tsp balsamic vinegar
Meanwhile slowly render 183⅓ rib cap fat, diced on low heat Brown 183⅓ rib cap meat, diced in a pot Remove meat from pot Add 366⅔ carrots, chopped, 183⅓ shallot, chopped, 366⅔ sticks celery, chopped Add 36666⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 1100 cloves garlic and 366⅔ sprigs thyme Add 68750 ml red wine, reduce by 50% Add 183⅓ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 5500 g butter and 91⅔ tsp balsamic vinegar
183⅓ tbsp mustard powder 183⅓ tbsp garlic powder 183⅓ tbsp paprika 550 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 183⅓ tbsp mustard powder, 183⅓ tbsp garlic powder, 183⅓ tbsp paprika and 550 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
Name: