Link: youtu.be
Origin: Fallow
Serves: - 178 +
Ingredients
74⅙ kg rib of beef 741⅔ g salt
Method
Cover 74⅙ kg rib of beef with 741⅔ 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
29⅔ rib cap meat, diced 29⅔ rib cap fat, diced 59⅓ carrots, chopped 59⅓ sticks celery, chopped 29⅔ shallot, chopped 5933⅓ g mushrooms, sliced 178 cloves garlic 59⅓ sprigs thyme 11125 ml red wine 29⅔ litre beef stock 890 g butter 14⅚ tsp balsamic vinegar
Meanwhile slowly render 29⅔ rib cap fat, diced on low heat Brown 29⅔ rib cap meat, diced in a pot Remove meat from pot Add 59⅓ carrots, chopped, 29⅔ shallot, chopped, 59⅓ sticks celery, chopped Add 5933⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 178 cloves garlic and 59⅓ sprigs thyme Add 11125 ml red wine, reduce by 50% Add 29⅔ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 890 g butter and 14⅚ tsp balsamic vinegar
29⅔ tbsp mustard powder 29⅔ tbsp garlic powder 29⅔ tbsp paprika 89 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 29⅔ tbsp mustard powder, 29⅔ tbsp garlic powder, 29⅔ tbsp paprika and 89 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
Name: