Link: youtu.be
Origin: Fallow
Serves: - 200 +
Ingredients
83⅓ kg rib of beef 833⅓ g salt
Method
Cover 83⅓ kg rib of beef with 833⅓ 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
33⅓ rib cap meat, diced 33⅓ rib cap fat, diced 66⅔ carrots, chopped 66⅔ sticks celery, chopped 33⅓ shallot, chopped 6666⅔ g mushrooms, sliced 200 cloves garlic 66⅔ sprigs thyme 12500 ml red wine 33⅓ litre beef stock 1000 g butter 16⅔ tsp balsamic vinegar
Meanwhile slowly render 33⅓ rib cap fat, diced on low heat Brown 33⅓ rib cap meat, diced in a pot Remove meat from pot Add 66⅔ carrots, chopped, 33⅓ shallot, chopped, 66⅔ sticks celery, chopped Add 6666⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 200 cloves garlic and 66⅔ sprigs thyme Add 12500 ml red wine, reduce by 50% Add 33⅓ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 1000 g butter and 16⅔ tsp balsamic vinegar
33⅓ tbsp mustard powder 33⅓ tbsp garlic powder 33⅓ tbsp paprika 100 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 33⅓ tbsp mustard powder, 33⅓ tbsp garlic powder, 33⅓ tbsp paprika and 100 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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