Link: youtu.be
Origin: Fallow
Serves: - 220 +
Ingredients
91⅔ kg rib of beef 916⅔ g salt
Method
Cover 91⅔ kg rib of beef with 916⅔ 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
36⅔ rib cap meat, diced 36⅔ rib cap fat, diced 73⅓ carrots, chopped 73⅓ sticks celery, chopped 36⅔ shallot, chopped 7333⅓ g mushrooms, sliced 220 cloves garlic 73⅓ sprigs thyme 13750 ml red wine 36⅔ litre beef stock 1100 g butter 18⅓ tsp balsamic vinegar
Meanwhile slowly render 36⅔ rib cap fat, diced on low heat Brown 36⅔ rib cap meat, diced in a pot Remove meat from pot Add 73⅓ carrots, chopped, 36⅔ shallot, chopped, 73⅓ sticks celery, chopped Add 7333⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 220 cloves garlic and 73⅓ sprigs thyme Add 13750 ml red wine, reduce by 50% Add 36⅔ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 1100 g butter and 18⅓ tsp balsamic vinegar
36⅔ tbsp mustard powder 36⅔ tbsp garlic powder 36⅔ tbsp paprika 110 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 36⅔ tbsp mustard powder, 36⅔ tbsp garlic powder, 36⅔ tbsp paprika and 110 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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