Link: youtu.be
Origin: Fallow
Serves: - 154 +
Ingredients
64⅙ kg rib of beef 641⅔ g salt
Method
Cover 64⅙ kg rib of beef with 641⅔ 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
25⅔ rib cap meat, diced 25⅔ rib cap fat, diced 51⅓ carrots, chopped 51⅓ sticks celery, chopped 25⅔ shallot, chopped 5133⅓ g mushrooms, sliced 154 cloves garlic 51⅓ sprigs thyme 9625 ml red wine 25⅔ litre beef stock 770 g butter 12⅚ tsp balsamic vinegar
Meanwhile slowly render 25⅔ rib cap fat, diced on low heat Brown 25⅔ rib cap meat, diced in a pot Remove meat from pot Add 51⅓ carrots, chopped, 25⅔ shallot, chopped, 51⅓ sticks celery, chopped Add 5133⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 154 cloves garlic and 51⅓ sprigs thyme Add 9625 ml red wine, reduce by 50% Add 25⅔ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 770 g butter and 12⅚ tsp balsamic vinegar
25⅔ tbsp mustard powder 25⅔ tbsp garlic powder 25⅔ tbsp paprika 77 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 25⅔ tbsp mustard powder, 25⅔ tbsp garlic powder, 25⅔ tbsp paprika and 77 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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