Link: youtu.be
Origin: Fallow
Serves: - 158 +
Ingredients
65⅚ kg rib of beef 658⅓ g salt
Method
Cover 65⅚ kg rib of beef with 658⅓ 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
26⅓ rib cap meat, diced 26⅓ rib cap fat, diced 52⅔ carrots, chopped 52⅔ sticks celery, chopped 26⅓ shallot, chopped 5266⅔ g mushrooms, sliced 158 cloves garlic 52⅔ sprigs thyme 9875 ml red wine 26⅓ litre beef stock 790 g butter 13⅙ tsp balsamic vinegar
Meanwhile slowly render 26⅓ rib cap fat, diced on low heat Brown 26⅓ rib cap meat, diced in a pot Remove meat from pot Add 52⅔ carrots, chopped, 26⅓ shallot, chopped, 52⅔ sticks celery, chopped Add 5266⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 158 cloves garlic and 52⅔ sprigs thyme Add 9875 ml red wine, reduce by 50% Add 26⅓ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 790 g butter and 13⅙ tsp balsamic vinegar
26⅓ tbsp mustard powder 26⅓ tbsp garlic powder 26⅓ tbsp paprika 79 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 26⅓ tbsp mustard powder, 26⅓ tbsp garlic powder, 26⅓ tbsp paprika and 79 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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