Link: youtu.be
Origin: Fallow
Serves: - 242 +
Ingredients
100⅚ kg rib of beef 1008⅓ g salt
Method
Cover 100⅚ kg rib of beef with 1008⅓ 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
40⅓ rib cap meat, diced 40⅓ rib cap fat, diced 80⅔ carrots, chopped 80⅔ sticks celery, chopped 40⅓ shallot, chopped 8066⅔ g mushrooms, sliced 242 cloves garlic 80⅔ sprigs thyme 15125 ml red wine 40⅓ litre beef stock 1210 g butter 20⅙ tsp balsamic vinegar
Meanwhile slowly render 40⅓ rib cap fat, diced on low heat Brown 40⅓ rib cap meat, diced in a pot Remove meat from pot Add 80⅔ carrots, chopped, 40⅓ shallot, chopped, 80⅔ sticks celery, chopped Add 8066⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 242 cloves garlic and 80⅔ sprigs thyme Add 15125 ml red wine, reduce by 50% Add 40⅓ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 1210 g butter and 20⅙ tsp balsamic vinegar
40⅓ tbsp mustard powder 40⅓ tbsp garlic powder 40⅓ tbsp paprika 121 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 40⅓ tbsp mustard powder, 40⅓ tbsp garlic powder, 40⅓ tbsp paprika and 121 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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