Link: youtu.be
Origin: Fallow
Serves: - 182 +
Ingredients
75⅚ kg rib of beef 758⅓ g salt
Method
Cover 75⅚ kg rib of beef with 758⅓ 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
30⅓ rib cap meat, diced 30⅓ rib cap fat, diced 60⅔ carrots, chopped 60⅔ sticks celery, chopped 30⅓ shallot, chopped 6066⅔ g mushrooms, sliced 182 cloves garlic 60⅔ sprigs thyme 11375 ml red wine 30⅓ litre beef stock 910 g butter 15⅙ tsp balsamic vinegar
Meanwhile slowly render 30⅓ rib cap fat, diced on low heat Brown 30⅓ rib cap meat, diced in a pot Remove meat from pot Add 60⅔ carrots, chopped, 30⅓ shallot, chopped, 60⅔ sticks celery, chopped Add 6066⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 182 cloves garlic and 60⅔ sprigs thyme Add 11375 ml red wine, reduce by 50% Add 30⅓ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 910 g butter and 15⅙ tsp balsamic vinegar
30⅓ tbsp mustard powder 30⅓ tbsp garlic powder 30⅓ tbsp paprika 91 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 30⅓ tbsp mustard powder, 30⅓ tbsp garlic powder, 30⅓ tbsp paprika and 91 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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