Link: youtu.be
Origin: Fallow
Serves: - 188 +
Ingredients
78⅓ kg rib of beef 783⅓ g salt
Method
Cover 78⅓ kg rib of beef with 783⅓ 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
31⅓ rib cap meat, diced 31⅓ rib cap fat, diced 62⅔ carrots, chopped 62⅔ sticks celery, chopped 31⅓ shallot, chopped 6266⅔ g mushrooms, sliced 188 cloves garlic 62⅔ sprigs thyme 11750 ml red wine 31⅓ litre beef stock 940 g butter 15⅔ tsp balsamic vinegar
Meanwhile slowly render 31⅓ rib cap fat, diced on low heat Brown 31⅓ rib cap meat, diced in a pot Remove meat from pot Add 62⅔ carrots, chopped, 31⅓ shallot, chopped, 62⅔ sticks celery, chopped Add 6266⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 188 cloves garlic and 62⅔ sprigs thyme Add 11750 ml red wine, reduce by 50% Add 31⅓ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 940 g butter and 15⅔ tsp balsamic vinegar
31⅓ tbsp mustard powder 31⅓ tbsp garlic powder 31⅓ tbsp paprika 94 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 31⅓ tbsp mustard powder, 31⅓ tbsp garlic powder, 31⅓ tbsp paprika and 94 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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