Link: youtu.be
Origin: Fallow
Serves: - 148 +
Ingredients
61⅔ kg rib of beef 616⅔ g salt
Method
Cover 61⅔ kg rib of beef with 616⅔ 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
24⅔ rib cap meat, diced 24⅔ rib cap fat, diced 49⅓ carrots, chopped 49⅓ sticks celery, chopped 24⅔ shallot, chopped 4933⅓ g mushrooms, sliced 148 cloves garlic 49⅓ sprigs thyme 9250 ml red wine 24⅔ litre beef stock 740 g butter 12⅓ tsp balsamic vinegar
Meanwhile slowly render 24⅔ rib cap fat, diced on low heat Brown 24⅔ rib cap meat, diced in a pot Remove meat from pot Add 49⅓ carrots, chopped, 24⅔ shallot, chopped, 49⅓ sticks celery, chopped Add 4933⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 148 cloves garlic and 49⅓ sprigs thyme Add 9250 ml red wine, reduce by 50% Add 24⅔ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 740 g butter and 12⅓ tsp balsamic vinegar
24⅔ tbsp mustard powder 24⅔ tbsp garlic powder 24⅔ tbsp paprika 74 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 24⅔ tbsp mustard powder, 24⅔ tbsp garlic powder, 24⅔ tbsp paprika and 74 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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