Link: youtu.be
Origin: Fallow
Serves: - 224 +
Ingredients
93⅓ kg rib of beef 933⅓ g salt
Method
Cover 93⅓ kg rib of beef with 933⅓ 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
37⅓ rib cap meat, diced 37⅓ rib cap fat, diced 74⅔ carrots, chopped 74⅔ sticks celery, chopped 37⅓ shallot, chopped 7466⅔ g mushrooms, sliced 224 cloves garlic 74⅔ sprigs thyme 14000 ml red wine 37⅓ litre beef stock 1120 g butter 18⅔ tsp balsamic vinegar
Meanwhile slowly render 37⅓ rib cap fat, diced on low heat Brown 37⅓ rib cap meat, diced in a pot Remove meat from pot Add 74⅔ carrots, chopped, 37⅓ shallot, chopped, 74⅔ sticks celery, chopped Add 7466⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 224 cloves garlic and 74⅔ sprigs thyme Add 14000 ml red wine, reduce by 50% Add 37⅓ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 1120 g butter and 18⅔ tsp balsamic vinegar
37⅓ tbsp mustard powder 37⅓ tbsp garlic powder 37⅓ tbsp paprika 112 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 37⅓ tbsp mustard powder, 37⅓ tbsp garlic powder, 37⅓ tbsp paprika and 112 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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