Link: youtu.be
Origin: Fallow
Serves: - 146 +
Ingredients
60⅚ kg rib of beef 608⅓ g salt
Method
Cover 60⅚ kg rib of beef with 608⅓ 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
24⅓ rib cap meat, diced 24⅓ rib cap fat, diced 48⅔ carrots, chopped 48⅔ sticks celery, chopped 24⅓ shallot, chopped 4866⅔ g mushrooms, sliced 146 cloves garlic 48⅔ sprigs thyme 9125 ml red wine 24⅓ litre beef stock 730 g butter 12⅙ tsp balsamic vinegar
Meanwhile slowly render 24⅓ rib cap fat, diced on low heat Brown 24⅓ rib cap meat, diced in a pot Remove meat from pot Add 48⅔ carrots, chopped, 24⅓ shallot, chopped, 48⅔ sticks celery, chopped Add 4866⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 146 cloves garlic and 48⅔ sprigs thyme Add 9125 ml red wine, reduce by 50% Add 24⅓ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 730 g butter and 12⅙ tsp balsamic vinegar
24⅓ tbsp mustard powder 24⅓ tbsp garlic powder 24⅓ tbsp paprika 73 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 24⅓ tbsp mustard powder, 24⅓ tbsp garlic powder, 24⅓ tbsp paprika and 73 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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