Link: youtu.be
Origin: Fallow
Serves: - 170 +
Ingredients
70⅚ kg rib of beef 708⅓ g salt
Method
Cover 70⅚ kg rib of beef with 708⅓ 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
28⅓ rib cap meat, diced 28⅓ rib cap fat, diced 56⅔ carrots, chopped 56⅔ sticks celery, chopped 28⅓ shallot, chopped 5666⅔ g mushrooms, sliced 170 cloves garlic 56⅔ sprigs thyme 10625 ml red wine 28⅓ litre beef stock 850 g butter 14⅙ tsp balsamic vinegar
Meanwhile slowly render 28⅓ rib cap fat, diced on low heat Brown 28⅓ rib cap meat, diced in a pot Remove meat from pot Add 56⅔ carrots, chopped, 28⅓ shallot, chopped, 56⅔ sticks celery, chopped Add 5666⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 170 cloves garlic and 56⅔ sprigs thyme Add 10625 ml red wine, reduce by 50% Add 28⅓ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 850 g butter and 14⅙ tsp balsamic vinegar
28⅓ tbsp mustard powder 28⅓ tbsp garlic powder 28⅓ tbsp paprika 85 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 28⅓ tbsp mustard powder, 28⅓ tbsp garlic powder, 28⅓ tbsp paprika and 85 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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