Link: youtu.be
Origin: Fallow
Serves: - 152 +
Ingredients
63⅓ kg rib of beef 633⅓ g salt
Method
Cover 63⅓ kg rib of beef with 633⅓ 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
25⅓ rib cap meat, diced 25⅓ rib cap fat, diced 50⅔ carrots, chopped 50⅔ sticks celery, chopped 25⅓ shallot, chopped 5066⅔ g mushrooms, sliced 152 cloves garlic 50⅔ sprigs thyme 9500 ml red wine 25⅓ litre beef stock 760 g butter 12⅔ tsp balsamic vinegar
Meanwhile slowly render 25⅓ rib cap fat, diced on low heat Brown 25⅓ rib cap meat, diced in a pot Remove meat from pot Add 50⅔ carrots, chopped, 25⅓ shallot, chopped, 50⅔ sticks celery, chopped Add 5066⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 152 cloves garlic and 50⅔ sprigs thyme Add 9500 ml red wine, reduce by 50% Add 25⅓ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 760 g butter and 12⅔ tsp balsamic vinegar
25⅓ tbsp mustard powder 25⅓ tbsp garlic powder 25⅓ tbsp paprika 76 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 25⅓ tbsp mustard powder, 25⅓ tbsp garlic powder, 25⅓ tbsp paprika and 76 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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