Link: youtu.be
Origin: Fallow
Serves: - 136 +
Ingredients
56⅔ kg rib of beef 566⅔ g salt
Method
Cover 56⅔ kg rib of beef with 566⅔ 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
22⅔ rib cap meat, diced 22⅔ rib cap fat, diced 45⅓ carrots, chopped 45⅓ sticks celery, chopped 22⅔ shallot, chopped 4533⅓ g mushrooms, sliced 136 cloves garlic 45⅓ sprigs thyme 8500 ml red wine 22⅔ litre beef stock 680 g butter 11⅓ tsp balsamic vinegar
Meanwhile slowly render 22⅔ rib cap fat, diced on low heat Brown 22⅔ rib cap meat, diced in a pot Remove meat from pot Add 45⅓ carrots, chopped, 22⅔ shallot, chopped, 45⅓ sticks celery, chopped Add 4533⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 136 cloves garlic and 45⅓ sprigs thyme Add 8500 ml red wine, reduce by 50% Add 22⅔ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 680 g butter and 11⅓ tsp balsamic vinegar
22⅔ tbsp mustard powder 22⅔ tbsp garlic powder 22⅔ tbsp paprika 68 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 22⅔ tbsp mustard powder, 22⅔ tbsp garlic powder, 22⅔ tbsp paprika and 68 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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