Link: youtu.be
Origin: Fallow
Serves: - 232 +
Ingredients
96⅔ kg rib of beef 966⅔ g salt
Method
Cover 96⅔ kg rib of beef with 966⅔ 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
38⅔ rib cap meat, diced 38⅔ rib cap fat, diced 77⅓ carrots, chopped 77⅓ sticks celery, chopped 38⅔ shallot, chopped 7733⅓ g mushrooms, sliced 232 cloves garlic 77⅓ sprigs thyme 14500 ml red wine 38⅔ litre beef stock 1160 g butter 19⅓ tsp balsamic vinegar
Meanwhile slowly render 38⅔ rib cap fat, diced on low heat Brown 38⅔ rib cap meat, diced in a pot Remove meat from pot Add 77⅓ carrots, chopped, 38⅔ shallot, chopped, 77⅓ sticks celery, chopped Add 7733⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 232 cloves garlic and 77⅓ sprigs thyme Add 14500 ml red wine, reduce by 50% Add 38⅔ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 1160 g butter and 19⅓ tsp balsamic vinegar
38⅔ tbsp mustard powder 38⅔ tbsp garlic powder 38⅔ tbsp paprika 116 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 38⅔ tbsp mustard powder, 38⅔ tbsp garlic powder, 38⅔ tbsp paprika and 116 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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