Link: youtu.be
Origin: Fallow
Serves: - 190 +
Ingredients
79⅙ kg rib of beef 791⅔ g salt
Method
Cover 79⅙ kg rib of beef with 791⅔ 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
31⅔ rib cap meat, diced 31⅔ rib cap fat, diced 63⅓ carrots, chopped 63⅓ sticks celery, chopped 31⅔ shallot, chopped 6333⅓ g mushrooms, sliced 190 cloves garlic 63⅓ sprigs thyme 11875 ml red wine 31⅔ litre beef stock 950 g butter 15⅚ tsp balsamic vinegar
Meanwhile slowly render 31⅔ rib cap fat, diced on low heat Brown 31⅔ rib cap meat, diced in a pot Remove meat from pot Add 63⅓ carrots, chopped, 31⅔ shallot, chopped, 63⅓ sticks celery, chopped Add 6333⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 190 cloves garlic and 63⅓ sprigs thyme Add 11875 ml red wine, reduce by 50% Add 31⅔ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 950 g butter and 15⅚ tsp balsamic vinegar
31⅔ tbsp mustard powder 31⅔ tbsp garlic powder 31⅔ tbsp paprika 95 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 31⅔ tbsp mustard powder, 31⅔ tbsp garlic powder, 31⅔ tbsp paprika and 95 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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