Link: youtu.be
Origin: Fallow
Serves: - 184 +
Ingredients
76⅔ kg rib of beef 766⅔ g salt
Method
Cover 76⅔ kg rib of beef with 766⅔ 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
30⅔ rib cap meat, diced 30⅔ rib cap fat, diced 61⅓ carrots, chopped 61⅓ sticks celery, chopped 30⅔ shallot, chopped 6133⅓ g mushrooms, sliced 184 cloves garlic 61⅓ sprigs thyme 11500 ml red wine 30⅔ litre beef stock 920 g butter 15⅓ tsp balsamic vinegar
Meanwhile slowly render 30⅔ rib cap fat, diced on low heat Brown 30⅔ rib cap meat, diced in a pot Remove meat from pot Add 61⅓ carrots, chopped, 30⅔ shallot, chopped, 61⅓ sticks celery, chopped Add 6133⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 184 cloves garlic and 61⅓ sprigs thyme Add 11500 ml red wine, reduce by 50% Add 30⅔ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 920 g butter and 15⅓ tsp balsamic vinegar
30⅔ tbsp mustard powder 30⅔ tbsp garlic powder 30⅔ tbsp paprika 92 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 30⅔ tbsp mustard powder, 30⅔ tbsp garlic powder, 30⅔ tbsp paprika and 92 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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