Link: youtu.be
Origin: Fallow
Serves: - 256 +
Ingredients
106⅔ kg rib of beef 1066⅔ g salt
Method
Cover 106⅔ kg rib of beef with 1066⅔ 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
42⅔ rib cap meat, diced 42⅔ rib cap fat, diced 85⅓ carrots, chopped 85⅓ sticks celery, chopped 42⅔ shallot, chopped 8533⅓ g mushrooms, sliced 256 cloves garlic 85⅓ sprigs thyme 16000 ml red wine 42⅔ litre beef stock 1280 g butter 21⅓ tsp balsamic vinegar
Meanwhile slowly render 42⅔ rib cap fat, diced on low heat Brown 42⅔ rib cap meat, diced in a pot Remove meat from pot Add 85⅓ carrots, chopped, 42⅔ shallot, chopped, 85⅓ sticks celery, chopped Add 8533⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 256 cloves garlic and 85⅓ sprigs thyme Add 16000 ml red wine, reduce by 50% Add 42⅔ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 1280 g butter and 21⅓ tsp balsamic vinegar
42⅔ tbsp mustard powder 42⅔ tbsp garlic powder 42⅔ tbsp paprika 128 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 42⅔ tbsp mustard powder, 42⅔ tbsp garlic powder, 42⅔ tbsp paprika and 128 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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