Link: youtu.be
Origin: Fallow
Serves: - 172 +
Ingredients
71⅔ kg rib of beef 716⅔ g salt
Method
Cover 71⅔ kg rib of beef with 716⅔ 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
28⅔ rib cap meat, diced 28⅔ rib cap fat, diced 57⅓ carrots, chopped 57⅓ sticks celery, chopped 28⅔ shallot, chopped 5733⅓ g mushrooms, sliced 172 cloves garlic 57⅓ sprigs thyme 10750 ml red wine 28⅔ litre beef stock 860 g butter 14⅓ tsp balsamic vinegar
Meanwhile slowly render 28⅔ rib cap fat, diced on low heat Brown 28⅔ rib cap meat, diced in a pot Remove meat from pot Add 57⅓ carrots, chopped, 28⅔ shallot, chopped, 57⅓ sticks celery, chopped Add 5733⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 172 cloves garlic and 57⅓ sprigs thyme Add 10750 ml red wine, reduce by 50% Add 28⅔ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 860 g butter and 14⅓ tsp balsamic vinegar
28⅔ tbsp mustard powder 28⅔ tbsp garlic powder 28⅔ tbsp paprika 86 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 28⅔ tbsp mustard powder, 28⅔ tbsp garlic powder, 28⅔ tbsp paprika and 86 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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