Link: youtu.be
Origin: Fallow
Serves: - 164 +
Ingredients
68⅓ kg rib of beef 683⅓ g salt
Method
Cover 68⅓ kg rib of beef with 683⅓ 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
27⅓ rib cap meat, diced 27⅓ rib cap fat, diced 54⅔ carrots, chopped 54⅔ sticks celery, chopped 27⅓ shallot, chopped 5466⅔ g mushrooms, sliced 164 cloves garlic 54⅔ sprigs thyme 10250 ml red wine 27⅓ litre beef stock 820 g butter 13⅔ tsp balsamic vinegar
Meanwhile slowly render 27⅓ rib cap fat, diced on low heat Brown 27⅓ rib cap meat, diced in a pot Remove meat from pot Add 54⅔ carrots, chopped, 27⅓ shallot, chopped, 54⅔ sticks celery, chopped Add 5466⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 164 cloves garlic and 54⅔ sprigs thyme Add 10250 ml red wine, reduce by 50% Add 27⅓ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 820 g butter and 13⅔ tsp balsamic vinegar
27⅓ tbsp mustard powder 27⅓ tbsp garlic powder 27⅓ tbsp paprika 82 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 27⅓ tbsp mustard powder, 27⅓ tbsp garlic powder, 27⅓ tbsp paprika and 82 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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