Link: youtu.be
Origin: Fallow
Serves: - 196 +
Ingredients
81⅔ kg rib of beef 816⅔ g salt
Method
Cover 81⅔ kg rib of beef with 816⅔ 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
32⅔ rib cap meat, diced 32⅔ rib cap fat, diced 65⅓ carrots, chopped 65⅓ sticks celery, chopped 32⅔ shallot, chopped 6533⅓ g mushrooms, sliced 196 cloves garlic 65⅓ sprigs thyme 12250 ml red wine 32⅔ litre beef stock 980 g butter 16⅓ tsp balsamic vinegar
Meanwhile slowly render 32⅔ rib cap fat, diced on low heat Brown 32⅔ rib cap meat, diced in a pot Remove meat from pot Add 65⅓ carrots, chopped, 32⅔ shallot, chopped, 65⅓ sticks celery, chopped Add 6533⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 196 cloves garlic and 65⅓ sprigs thyme Add 12250 ml red wine, reduce by 50% Add 32⅔ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 980 g butter and 16⅓ tsp balsamic vinegar
32⅔ tbsp mustard powder 32⅔ tbsp garlic powder 32⅔ tbsp paprika 98 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 32⅔ tbsp mustard powder, 32⅔ tbsp garlic powder, 32⅔ tbsp paprika and 98 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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