Link: youtu.be
Origin: Fallow
Serves: - 176 +
Ingredients
73⅓ kg rib of beef 733⅓ g salt
Method
Cover 73⅓ kg rib of beef with 733⅓ 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
29⅓ rib cap meat, diced 29⅓ rib cap fat, diced 58⅔ carrots, chopped 58⅔ sticks celery, chopped 29⅓ shallot, chopped 5866⅔ g mushrooms, sliced 176 cloves garlic 58⅔ sprigs thyme 11000 ml red wine 29⅓ litre beef stock 880 g butter 14⅔ tsp balsamic vinegar
Meanwhile slowly render 29⅓ rib cap fat, diced on low heat Brown 29⅓ rib cap meat, diced in a pot Remove meat from pot Add 58⅔ carrots, chopped, 29⅓ shallot, chopped, 58⅔ sticks celery, chopped Add 5866⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 176 cloves garlic and 58⅔ sprigs thyme Add 11000 ml red wine, reduce by 50% Add 29⅓ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 880 g butter and 14⅔ tsp balsamic vinegar
29⅓ tbsp mustard powder 29⅓ tbsp garlic powder 29⅓ tbsp paprika 88 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 29⅓ tbsp mustard powder, 29⅓ tbsp garlic powder, 29⅓ tbsp paprika and 88 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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