Link: youtu.be
Origin: Fallow
Serves: - 238 +
Ingredients
99⅙ kg rib of beef 991⅔ g salt
Method
Cover 99⅙ kg rib of beef with 991⅔ 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
39⅔ rib cap meat, diced 39⅔ rib cap fat, diced 79⅓ carrots, chopped 79⅓ sticks celery, chopped 39⅔ shallot, chopped 7933⅓ g mushrooms, sliced 238 cloves garlic 79⅓ sprigs thyme 14875 ml red wine 39⅔ litre beef stock 1190 g butter 19⅚ tsp balsamic vinegar
Meanwhile slowly render 39⅔ rib cap fat, diced on low heat Brown 39⅔ rib cap meat, diced in a pot Remove meat from pot Add 79⅓ carrots, chopped, 39⅔ shallot, chopped, 79⅓ sticks celery, chopped Add 7933⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 238 cloves garlic and 79⅓ sprigs thyme Add 14875 ml red wine, reduce by 50% Add 39⅔ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 1190 g butter and 19⅚ tsp balsamic vinegar
39⅔ tbsp mustard powder 39⅔ tbsp garlic powder 39⅔ tbsp paprika 119 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 39⅔ tbsp mustard powder, 39⅔ tbsp garlic powder, 39⅔ tbsp paprika and 119 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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