Link: youtu.be
Origin: Fallow
Serves: - 140 +
Ingredients
58⅓ kg rib of beef 583⅓ g salt
Method
Cover 58⅓ kg rib of beef with 583⅓ 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
23⅓ rib cap meat, diced 23⅓ rib cap fat, diced 46⅔ carrots, chopped 46⅔ sticks celery, chopped 23⅓ shallot, chopped 4666⅔ g mushrooms, sliced 140 cloves garlic 46⅔ sprigs thyme 8750 ml red wine 23⅓ litre beef stock 700 g butter 11⅔ tsp balsamic vinegar
Meanwhile slowly render 23⅓ rib cap fat, diced on low heat Brown 23⅓ rib cap meat, diced in a pot Remove meat from pot Add 46⅔ carrots, chopped, 23⅓ shallot, chopped, 46⅔ sticks celery, chopped Add 4666⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 140 cloves garlic and 46⅔ sprigs thyme Add 8750 ml red wine, reduce by 50% Add 23⅓ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 700 g butter and 11⅔ tsp balsamic vinegar
23⅓ tbsp mustard powder 23⅓ tbsp garlic powder 23⅓ tbsp paprika 70 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 23⅓ tbsp mustard powder, 23⅓ tbsp garlic powder, 23⅓ tbsp paprika and 70 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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