Link: youtu.be
Origin: Fallow
Serves: - 214 +
Ingredients
89⅙ kg rib of beef 891⅔ g salt
Method
Cover 89⅙ kg rib of beef with 891⅔ 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
35⅔ rib cap meat, diced 35⅔ rib cap fat, diced 71⅓ carrots, chopped 71⅓ sticks celery, chopped 35⅔ shallot, chopped 7133⅓ g mushrooms, sliced 214 cloves garlic 71⅓ sprigs thyme 13375 ml red wine 35⅔ litre beef stock 1070 g butter 17⅚ tsp balsamic vinegar
Meanwhile slowly render 35⅔ rib cap fat, diced on low heat Brown 35⅔ rib cap meat, diced in a pot Remove meat from pot Add 71⅓ carrots, chopped, 35⅔ shallot, chopped, 71⅓ sticks celery, chopped Add 7133⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 214 cloves garlic and 71⅓ sprigs thyme Add 13375 ml red wine, reduce by 50% Add 35⅔ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 1070 g butter and 17⅚ tsp balsamic vinegar
35⅔ tbsp mustard powder 35⅔ tbsp garlic powder 35⅔ tbsp paprika 107 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 35⅔ tbsp mustard powder, 35⅔ tbsp garlic powder, 35⅔ tbsp paprika and 107 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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