Link: youtu.be
Origin: Fallow
Serves: - 230 +
Ingredients
95⅚ kg rib of beef 958⅓ g salt
Method
Cover 95⅚ kg rib of beef with 958⅓ 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
38⅓ rib cap meat, diced 38⅓ rib cap fat, diced 76⅔ carrots, chopped 76⅔ sticks celery, chopped 38⅓ shallot, chopped 7666⅔ g mushrooms, sliced 230 cloves garlic 76⅔ sprigs thyme 14375 ml red wine 38⅓ litre beef stock 1150 g butter 19⅙ tsp balsamic vinegar
Meanwhile slowly render 38⅓ rib cap fat, diced on low heat Brown 38⅓ rib cap meat, diced in a pot Remove meat from pot Add 76⅔ carrots, chopped, 38⅓ shallot, chopped, 76⅔ sticks celery, chopped Add 7666⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 230 cloves garlic and 76⅔ sprigs thyme Add 14375 ml red wine, reduce by 50% Add 38⅓ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 1150 g butter and 19⅙ tsp balsamic vinegar
38⅓ tbsp mustard powder 38⅓ tbsp garlic powder 38⅓ tbsp paprika 115 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 38⅓ tbsp mustard powder, 38⅓ tbsp garlic powder, 38⅓ tbsp paprika and 115 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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