Link: youtu.be
Origin: Fallow
Serves: - 218 +
Ingredients
90⅚ kg rib of beef 908⅓ g salt
Method
Cover 90⅚ kg rib of beef with 908⅓ 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
36⅓ rib cap meat, diced 36⅓ rib cap fat, diced 72⅔ carrots, chopped 72⅔ sticks celery, chopped 36⅓ shallot, chopped 7266⅔ g mushrooms, sliced 218 cloves garlic 72⅔ sprigs thyme 13625 ml red wine 36⅓ litre beef stock 1090 g butter 18⅙ tsp balsamic vinegar
Meanwhile slowly render 36⅓ rib cap fat, diced on low heat Brown 36⅓ rib cap meat, diced in a pot Remove meat from pot Add 72⅔ carrots, chopped, 36⅓ shallot, chopped, 72⅔ sticks celery, chopped Add 7266⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 218 cloves garlic and 72⅔ sprigs thyme Add 13625 ml red wine, reduce by 50% Add 36⅓ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 1090 g butter and 18⅙ tsp balsamic vinegar
36⅓ tbsp mustard powder 36⅓ tbsp garlic powder 36⅓ tbsp paprika 109 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 36⅓ tbsp mustard powder, 36⅓ tbsp garlic powder, 36⅓ tbsp paprika and 109 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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