Link: youtu.be
Origin: Fallow
Serves: - 244 +
Ingredients
101⅔ kg rib of beef 1016⅔ g salt
Method
Cover 101⅔ kg rib of beef with 1016⅔ 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
40⅔ rib cap meat, diced 40⅔ rib cap fat, diced 81⅓ carrots, chopped 81⅓ sticks celery, chopped 40⅔ shallot, chopped 8133⅓ g mushrooms, sliced 244 cloves garlic 81⅓ sprigs thyme 15250 ml red wine 40⅔ litre beef stock 1220 g butter 20⅓ tsp balsamic vinegar
Meanwhile slowly render 40⅔ rib cap fat, diced on low heat Brown 40⅔ rib cap meat, diced in a pot Remove meat from pot Add 81⅓ carrots, chopped, 40⅔ shallot, chopped, 81⅓ sticks celery, chopped Add 8133⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 244 cloves garlic and 81⅓ sprigs thyme Add 15250 ml red wine, reduce by 50% Add 40⅔ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 1220 g butter and 20⅓ tsp balsamic vinegar
40⅔ tbsp mustard powder 40⅔ tbsp garlic powder 40⅔ tbsp paprika 122 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 40⅔ tbsp mustard powder, 40⅔ tbsp garlic powder, 40⅔ tbsp paprika and 122 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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