Link: youtu.be
Origin: Fallow
Serves: - 160 +
Ingredients
66⅔ kg rib of beef 666⅔ g salt
Method
Cover 66⅔ kg rib of beef with 666⅔ 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
26⅔ rib cap meat, diced 26⅔ rib cap fat, diced 53⅓ carrots, chopped 53⅓ sticks celery, chopped 26⅔ shallot, chopped 5333⅓ g mushrooms, sliced 160 cloves garlic 53⅓ sprigs thyme 10000 ml red wine 26⅔ litre beef stock 800 g butter 13⅓ tsp balsamic vinegar
Meanwhile slowly render 26⅔ rib cap fat, diced on low heat Brown 26⅔ rib cap meat, diced in a pot Remove meat from pot Add 53⅓ carrots, chopped, 26⅔ shallot, chopped, 53⅓ sticks celery, chopped Add 5333⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 160 cloves garlic and 53⅓ sprigs thyme Add 10000 ml red wine, reduce by 50% Add 26⅔ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 800 g butter and 13⅓ tsp balsamic vinegar
26⅔ tbsp mustard powder 26⅔ tbsp garlic powder 26⅔ tbsp paprika 80 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 26⅔ tbsp mustard powder, 26⅔ tbsp garlic powder, 26⅔ tbsp paprika and 80 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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