Link: youtu.be
Origin: Fallow
Serves: - 128 +
Ingredients
53⅓ kg rib of beef 533⅓ g salt
Method
Cover 53⅓ kg rib of beef with 533⅓ 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
21⅓ rib cap meat, diced 21⅓ rib cap fat, diced 42⅔ carrots, chopped 42⅔ sticks celery, chopped 21⅓ shallot, chopped 4266⅔ g mushrooms, sliced 128 cloves garlic 42⅔ sprigs thyme 8000 ml red wine 21⅓ litre beef stock 640 g butter 10⅔ tsp balsamic vinegar
Meanwhile slowly render 21⅓ rib cap fat, diced on low heat Brown 21⅓ rib cap meat, diced in a pot Remove meat from pot Add 42⅔ carrots, chopped, 21⅓ shallot, chopped, 42⅔ sticks celery, chopped Add 4266⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 128 cloves garlic and 42⅔ sprigs thyme Add 8000 ml red wine, reduce by 50% Add 21⅓ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 640 g butter and 10⅔ tsp balsamic vinegar
21⅓ tbsp mustard powder 21⅓ tbsp garlic powder 21⅓ tbsp paprika 64 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 21⅓ tbsp mustard powder, 21⅓ tbsp garlic powder, 21⅓ tbsp paprika and 64 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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