Link: youtu.be
Origin: Fallow
Serves: - 248 +
Ingredients
103⅓ kg rib of beef 1033⅓ g salt
Method
Cover 103⅓ kg rib of beef with 1033⅓ 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
41⅓ rib cap meat, diced 41⅓ rib cap fat, diced 82⅔ carrots, chopped 82⅔ sticks celery, chopped 41⅓ shallot, chopped 8266⅔ g mushrooms, sliced 248 cloves garlic 82⅔ sprigs thyme 15500 ml red wine 41⅓ litre beef stock 1240 g butter 20⅔ tsp balsamic vinegar
Meanwhile slowly render 41⅓ rib cap fat, diced on low heat Brown 41⅓ rib cap meat, diced in a pot Remove meat from pot Add 82⅔ carrots, chopped, 41⅓ shallot, chopped, 82⅔ sticks celery, chopped Add 8266⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 248 cloves garlic and 82⅔ sprigs thyme Add 15500 ml red wine, reduce by 50% Add 41⅓ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 1240 g butter and 20⅔ tsp balsamic vinegar
41⅓ tbsp mustard powder 41⅓ tbsp garlic powder 41⅓ tbsp paprika 124 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 41⅓ tbsp mustard powder, 41⅓ tbsp garlic powder, 41⅓ tbsp paprika and 124 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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