Link: youtu.be
Origin: Fallow
Serves: - 116 +
Ingredients
48⅓ kg rib of beef 483⅓ g salt
Method
Cover 48⅓ kg rib of beef with 483⅓ 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
19⅓ rib cap meat, diced 19⅓ rib cap fat, diced 38⅔ carrots, chopped 38⅔ sticks celery, chopped 19⅓ shallot, chopped 3866⅔ g mushrooms, sliced 116 cloves garlic 38⅔ sprigs thyme 7250 ml red wine 19⅓ litre beef stock 580 g butter 9⅔ tsp balsamic vinegar
Meanwhile slowly render 19⅓ rib cap fat, diced on low heat Brown 19⅓ rib cap meat, diced in a pot Remove meat from pot Add 38⅔ carrots, chopped, 19⅓ shallot, chopped, 38⅔ sticks celery, chopped Add 3866⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 116 cloves garlic and 38⅔ sprigs thyme Add 7250 ml red wine, reduce by 50% Add 19⅓ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 580 g butter and 9⅔ tsp balsamic vinegar
19⅓ tbsp mustard powder 19⅓ tbsp garlic powder 19⅓ tbsp paprika 58 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 19⅓ tbsp mustard powder, 19⅓ tbsp garlic powder, 19⅓ tbsp paprika and 58 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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