Link: youtu.be
Origin: Fallow
Serves: - 118 +
Ingredients
49⅙ kg rib of beef 491⅔ g salt
Method
Cover 49⅙ kg rib of beef with 491⅔ 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
19⅔ rib cap meat, diced 19⅔ rib cap fat, diced 39⅓ carrots, chopped 39⅓ sticks celery, chopped 19⅔ shallot, chopped 3933⅓ g mushrooms, sliced 118 cloves garlic 39⅓ sprigs thyme 7375 ml red wine 19⅔ litre beef stock 590 g butter 9⅚ tsp balsamic vinegar
Meanwhile slowly render 19⅔ rib cap fat, diced on low heat Brown 19⅔ rib cap meat, diced in a pot Remove meat from pot Add 39⅓ carrots, chopped, 19⅔ shallot, chopped, 39⅓ sticks celery, chopped Add 3933⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 118 cloves garlic and 39⅓ sprigs thyme Add 7375 ml red wine, reduce by 50% Add 19⅔ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 590 g butter and 9⅚ tsp balsamic vinegar
19⅔ tbsp mustard powder 19⅔ tbsp garlic powder 19⅔ tbsp paprika 59 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 19⅔ tbsp mustard powder, 19⅔ tbsp garlic powder, 19⅔ tbsp paprika and 59 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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