Link: youtu.be
Origin: Fallow
Serves: - 112 +
Ingredients
46⅔ kg rib of beef 466⅔ g salt
Method
Cover 46⅔ kg rib of beef with 466⅔ 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
18⅔ rib cap meat, diced 18⅔ rib cap fat, diced 37⅓ carrots, chopped 37⅓ sticks celery, chopped 18⅔ shallot, chopped 3733⅓ g mushrooms, sliced 112 cloves garlic 37⅓ sprigs thyme 7000 ml red wine 18⅔ litre beef stock 560 g butter 9⅓ tsp balsamic vinegar
Meanwhile slowly render 18⅔ rib cap fat, diced on low heat Brown 18⅔ rib cap meat, diced in a pot Remove meat from pot Add 37⅓ carrots, chopped, 18⅔ shallot, chopped, 37⅓ sticks celery, chopped Add 3733⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 112 cloves garlic and 37⅓ sprigs thyme Add 7000 ml red wine, reduce by 50% Add 18⅔ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 560 g butter and 9⅓ tsp balsamic vinegar
18⅔ tbsp mustard powder 18⅔ tbsp garlic powder 18⅔ tbsp paprika 56 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 18⅔ tbsp mustard powder, 18⅔ tbsp garlic powder, 18⅔ tbsp paprika and 56 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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