Link: youtu.be
Origin: Fallow
Serves: - 122 +
Ingredients
50⅚ kg rib of beef 508⅓ g salt
Method
Cover 50⅚ kg rib of beef with 508⅓ 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
20⅓ rib cap meat, diced 20⅓ rib cap fat, diced 40⅔ carrots, chopped 40⅔ sticks celery, chopped 20⅓ shallot, chopped 4066⅔ g mushrooms, sliced 122 cloves garlic 40⅔ sprigs thyme 7625 ml red wine 20⅓ litre beef stock 610 g butter 10⅙ tsp balsamic vinegar
Meanwhile slowly render 20⅓ rib cap fat, diced on low heat Brown 20⅓ rib cap meat, diced in a pot Remove meat from pot Add 40⅔ carrots, chopped, 20⅓ shallot, chopped, 40⅔ sticks celery, chopped Add 4066⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 122 cloves garlic and 40⅔ sprigs thyme Add 7625 ml red wine, reduce by 50% Add 20⅓ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 610 g butter and 10⅙ tsp balsamic vinegar
20⅓ tbsp mustard powder 20⅓ tbsp garlic powder 20⅓ tbsp paprika 61 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 20⅓ tbsp mustard powder, 20⅓ tbsp garlic powder, 20⅓ tbsp paprika and 61 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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