Link: youtu.be
Origin: Fallow
Serves: - 226 +
Ingredients
94⅙ kg rib of beef 941⅔ g salt
Method
Cover 94⅙ kg rib of beef with 941⅔ 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
37⅔ rib cap meat, diced 37⅔ rib cap fat, diced 75⅓ carrots, chopped 75⅓ sticks celery, chopped 37⅔ shallot, chopped 7533⅓ g mushrooms, sliced 226 cloves garlic 75⅓ sprigs thyme 14125 ml red wine 37⅔ litre beef stock 1130 g butter 18⅚ tsp balsamic vinegar
Meanwhile slowly render 37⅔ rib cap fat, diced on low heat Brown 37⅔ rib cap meat, diced in a pot Remove meat from pot Add 75⅓ carrots, chopped, 37⅔ shallot, chopped, 75⅓ sticks celery, chopped Add 7533⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 226 cloves garlic and 75⅓ sprigs thyme Add 14125 ml red wine, reduce by 50% Add 37⅔ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 1130 g butter and 18⅚ tsp balsamic vinegar
37⅔ tbsp mustard powder 37⅔ tbsp garlic powder 37⅔ tbsp paprika 113 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 37⅔ tbsp mustard powder, 37⅔ tbsp garlic powder, 37⅔ tbsp paprika and 113 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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