Link: youtu.be
Origin: Fallow
Serves: - 236 +
Ingredients
98⅓ kg rib of beef 983⅓ g salt
Method
Cover 98⅓ kg rib of beef with 983⅓ 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
39⅓ rib cap meat, diced 39⅓ rib cap fat, diced 78⅔ carrots, chopped 78⅔ sticks celery, chopped 39⅓ shallot, chopped 7866⅔ g mushrooms, sliced 236 cloves garlic 78⅔ sprigs thyme 14750 ml red wine 39⅓ litre beef stock 1180 g butter 19⅔ tsp balsamic vinegar
Meanwhile slowly render 39⅓ rib cap fat, diced on low heat Brown 39⅓ rib cap meat, diced in a pot Remove meat from pot Add 78⅔ carrots, chopped, 39⅓ shallot, chopped, 78⅔ sticks celery, chopped Add 7866⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 236 cloves garlic and 78⅔ sprigs thyme Add 14750 ml red wine, reduce by 50% Add 39⅓ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 1180 g butter and 19⅔ tsp balsamic vinegar
39⅓ tbsp mustard powder 39⅓ tbsp garlic powder 39⅓ tbsp paprika 118 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 39⅓ tbsp mustard powder, 39⅓ tbsp garlic powder, 39⅓ tbsp paprika and 118 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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