Link: youtu.be
Origin: Fallow
Serves: - 208 +
Ingredients
86⅔ kg rib of beef 866⅔ g salt
Method
Cover 86⅔ kg rib of beef with 866⅔ 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
34⅔ rib cap meat, diced 34⅔ rib cap fat, diced 69⅓ carrots, chopped 69⅓ sticks celery, chopped 34⅔ shallot, chopped 6933⅓ g mushrooms, sliced 208 cloves garlic 69⅓ sprigs thyme 13000 ml red wine 34⅔ litre beef stock 1040 g butter 17⅓ tsp balsamic vinegar
Meanwhile slowly render 34⅔ rib cap fat, diced on low heat Brown 34⅔ rib cap meat, diced in a pot Remove meat from pot Add 69⅓ carrots, chopped, 34⅔ shallot, chopped, 69⅓ sticks celery, chopped Add 6933⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 208 cloves garlic and 69⅓ sprigs thyme Add 13000 ml red wine, reduce by 50% Add 34⅔ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 1040 g butter and 17⅓ tsp balsamic vinegar
34⅔ tbsp mustard powder 34⅔ tbsp garlic powder 34⅔ tbsp paprika 104 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 34⅔ tbsp mustard powder, 34⅔ tbsp garlic powder, 34⅔ tbsp paprika and 104 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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