Link: youtu.be
Origin: Fallow
Serves: - 124 +
Ingredients
51⅔ kg rib of beef 516⅔ g salt
Method
Cover 51⅔ kg rib of beef with 516⅔ 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
20⅔ rib cap meat, diced 20⅔ rib cap fat, diced 41⅓ carrots, chopped 41⅓ sticks celery, chopped 20⅔ shallot, chopped 4133⅓ g mushrooms, sliced 124 cloves garlic 41⅓ sprigs thyme 7750 ml red wine 20⅔ litre beef stock 620 g butter 10⅓ tsp balsamic vinegar
Meanwhile slowly render 20⅔ rib cap fat, diced on low heat Brown 20⅔ rib cap meat, diced in a pot Remove meat from pot Add 41⅓ carrots, chopped, 20⅔ shallot, chopped, 41⅓ sticks celery, chopped Add 4133⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 124 cloves garlic and 41⅓ sprigs thyme Add 7750 ml red wine, reduce by 50% Add 20⅔ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 620 g butter and 10⅓ tsp balsamic vinegar
20⅔ tbsp mustard powder 20⅔ tbsp garlic powder 20⅔ tbsp paprika 62 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 20⅔ tbsp mustard powder, 20⅔ tbsp garlic powder, 20⅔ tbsp paprika and 62 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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