Link: youtu.be
Origin: Fallow
Serves: - 22 +
Ingredients
9⅙ kg rib of beef 91⅔ g salt
Method
Cover 9⅙ kg rib of beef with 91⅔ 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
3⅔ rib cap meat, diced 3⅔ rib cap fat, diced 7⅓ carrots, chopped 7⅓ sticks celery, chopped 3⅔ shallot, chopped 733⅓ g mushrooms, sliced 22 cloves garlic 7⅓ sprigs thyme 1375 ml red wine 3⅔ litre beef stock 110 g butter 1⅚ tsp balsamic vinegar
Meanwhile slowly render 3⅔ rib cap fat, diced on low heat Brown 3⅔ rib cap meat, diced in a pot Remove meat from pot Add 7⅓ carrots, chopped, 3⅔ shallot, chopped, 7⅓ sticks celery, chopped Add 733⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 22 cloves garlic and 7⅓ sprigs thyme Add 1375 ml red wine, reduce by 50% Add 3⅔ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 110 g butter and 1⅚ tsp balsamic vinegar
3⅔ tbsp mustard powder 3⅔ tbsp garlic powder 3⅔ tbsp paprika 11 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 3⅔ tbsp mustard powder, 3⅔ tbsp garlic powder, 3⅔ tbsp paprika and 11 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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