Link: youtu.be
Origin: Fallow
Serves: - 206 +
Ingredients
85⅚ kg rib of beef 858⅓ g salt
Method
Cover 85⅚ kg rib of beef with 858⅓ 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
34⅓ rib cap meat, diced 34⅓ rib cap fat, diced 68⅔ carrots, chopped 68⅔ sticks celery, chopped 34⅓ shallot, chopped 6866⅔ g mushrooms, sliced 206 cloves garlic 68⅔ sprigs thyme 12875 ml red wine 34⅓ litre beef stock 1030 g butter 17⅙ tsp balsamic vinegar
Meanwhile slowly render 34⅓ rib cap fat, diced on low heat Brown 34⅓ rib cap meat, diced in a pot Remove meat from pot Add 68⅔ carrots, chopped, 34⅓ shallot, chopped, 68⅔ sticks celery, chopped Add 6866⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 206 cloves garlic and 68⅔ sprigs thyme Add 12875 ml red wine, reduce by 50% Add 34⅓ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 1030 g butter and 17⅙ tsp balsamic vinegar
34⅓ tbsp mustard powder 34⅓ tbsp garlic powder 34⅓ tbsp paprika 103 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 34⅓ tbsp mustard powder, 34⅓ tbsp garlic powder, 34⅓ tbsp paprika and 103 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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