Link: youtu.be
Origin: Fallow
Serves: - 254 +
Ingredients
105⅚ kg rib of beef 1058⅓ g salt
Method
Cover 105⅚ kg rib of beef with 1058⅓ 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
42⅓ rib cap meat, diced 42⅓ rib cap fat, diced 84⅔ carrots, chopped 84⅔ sticks celery, chopped 42⅓ shallot, chopped 8466⅔ g mushrooms, sliced 254 cloves garlic 84⅔ sprigs thyme 15875 ml red wine 42⅓ litre beef stock 1270 g butter 21⅙ tsp balsamic vinegar
Meanwhile slowly render 42⅓ rib cap fat, diced on low heat Brown 42⅓ rib cap meat, diced in a pot Remove meat from pot Add 84⅔ carrots, chopped, 42⅓ shallot, chopped, 84⅔ sticks celery, chopped Add 8466⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 254 cloves garlic and 84⅔ sprigs thyme Add 15875 ml red wine, reduce by 50% Add 42⅓ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 1270 g butter and 21⅙ tsp balsamic vinegar
42⅓ tbsp mustard powder 42⅓ tbsp garlic powder 42⅓ tbsp paprika 127 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 42⅓ tbsp mustard powder, 42⅓ tbsp garlic powder, 42⅓ tbsp paprika and 127 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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