Link: youtu.be
Origin: Fallow
Serves: - 202 +
Ingredients
84⅙ kg rib of beef 841⅔ g salt
Method
Cover 84⅙ kg rib of beef with 841⅔ 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
33⅔ rib cap meat, diced 33⅔ rib cap fat, diced 67⅓ carrots, chopped 67⅓ sticks celery, chopped 33⅔ shallot, chopped 6733⅓ g mushrooms, sliced 202 cloves garlic 67⅓ sprigs thyme 12625 ml red wine 33⅔ litre beef stock 1010 g butter 16⅚ tsp balsamic vinegar
Meanwhile slowly render 33⅔ rib cap fat, diced on low heat Brown 33⅔ rib cap meat, diced in a pot Remove meat from pot Add 67⅓ carrots, chopped, 33⅔ shallot, chopped, 67⅓ sticks celery, chopped Add 6733⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 202 cloves garlic and 67⅓ sprigs thyme Add 12625 ml red wine, reduce by 50% Add 33⅔ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 1010 g butter and 16⅚ tsp balsamic vinegar
33⅔ tbsp mustard powder 33⅔ tbsp garlic powder 33⅔ tbsp paprika 101 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 33⅔ tbsp mustard powder, 33⅔ tbsp garlic powder, 33⅔ tbsp paprika and 101 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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