Link: youtu.be
Origin: Fallow
Serves: - 250 +
Ingredients
104⅙ kg rib of beef 1041⅔ g salt
Method
Cover 104⅙ kg rib of beef with 1041⅔ 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
41⅔ rib cap meat, diced 41⅔ rib cap fat, diced 83⅓ carrots, chopped 83⅓ sticks celery, chopped 41⅔ shallot, chopped 8333⅓ g mushrooms, sliced 250 cloves garlic 83⅓ sprigs thyme 15625 ml red wine 41⅔ litre beef stock 1250 g butter 20⅚ tsp balsamic vinegar
Meanwhile slowly render 41⅔ rib cap fat, diced on low heat Brown 41⅔ rib cap meat, diced in a pot Remove meat from pot Add 83⅓ carrots, chopped, 41⅔ shallot, chopped, 83⅓ sticks celery, chopped Add 8333⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 250 cloves garlic and 83⅓ sprigs thyme Add 15625 ml red wine, reduce by 50% Add 41⅔ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 1250 g butter and 20⅚ tsp balsamic vinegar
41⅔ tbsp mustard powder 41⅔ tbsp garlic powder 41⅔ tbsp paprika 125 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 41⅔ tbsp mustard powder, 41⅔ tbsp garlic powder, 41⅔ tbsp paprika and 125 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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