Link: youtu.be
Origin: Fallow
Serves: - 142 +
Ingredients
59⅙ kg rib of beef 591⅔ g salt
Method
Cover 59⅙ kg rib of beef with 591⅔ 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
23⅔ rib cap meat, diced 23⅔ rib cap fat, diced 47⅓ carrots, chopped 47⅓ sticks celery, chopped 23⅔ shallot, chopped 4733⅓ g mushrooms, sliced 142 cloves garlic 47⅓ sprigs thyme 8875 ml red wine 23⅔ litre beef stock 710 g butter 11⅚ tsp balsamic vinegar
Meanwhile slowly render 23⅔ rib cap fat, diced on low heat Brown 23⅔ rib cap meat, diced in a pot Remove meat from pot Add 47⅓ carrots, chopped, 23⅔ shallot, chopped, 47⅓ sticks celery, chopped Add 4733⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 142 cloves garlic and 47⅓ sprigs thyme Add 8875 ml red wine, reduce by 50% Add 23⅔ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 710 g butter and 11⅚ tsp balsamic vinegar
23⅔ tbsp mustard powder 23⅔ tbsp garlic powder 23⅔ tbsp paprika 71 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 23⅔ tbsp mustard powder, 23⅔ tbsp garlic powder, 23⅔ tbsp paprika and 71 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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