Link: youtu.be
Origin: Fallow
Serves: - 166 +
Ingredients
69⅙ kg rib of beef 691⅔ g salt
Method
Cover 69⅙ kg rib of beef with 691⅔ 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
27⅔ rib cap meat, diced 27⅔ rib cap fat, diced 55⅓ carrots, chopped 55⅓ sticks celery, chopped 27⅔ shallot, chopped 5533⅓ g mushrooms, sliced 166 cloves garlic 55⅓ sprigs thyme 10375 ml red wine 27⅔ litre beef stock 830 g butter 13⅚ tsp balsamic vinegar
Meanwhile slowly render 27⅔ rib cap fat, diced on low heat Brown 27⅔ rib cap meat, diced in a pot Remove meat from pot Add 55⅓ carrots, chopped, 27⅔ shallot, chopped, 55⅓ sticks celery, chopped Add 5533⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 166 cloves garlic and 55⅓ sprigs thyme Add 10375 ml red wine, reduce by 50% Add 27⅔ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 830 g butter and 13⅚ tsp balsamic vinegar
27⅔ tbsp mustard powder 27⅔ tbsp garlic powder 27⅔ tbsp paprika 83 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 27⅔ tbsp mustard powder, 27⅔ tbsp garlic powder, 27⅔ tbsp paprika and 83 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
Name: