Link: youtu.be
Origin: Fallow
Serves: - 26 +
Ingredients
10⅚ kg rib of beef 108⅓ g salt
Method
Cover 10⅚ kg rib of beef with 108⅓ 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
4⅓ rib cap meat, diced 4⅓ rib cap fat, diced 8⅔ carrots, chopped 8⅔ sticks celery, chopped 4⅓ shallot, chopped 866⅔ g mushrooms, sliced 26 cloves garlic 8⅔ sprigs thyme 1625 ml red wine 4⅓ litre beef stock 130 g butter 2⅙ tsp balsamic vinegar
Meanwhile slowly render 4⅓ rib cap fat, diced on low heat Brown 4⅓ rib cap meat, diced in a pot Remove meat from pot Add 8⅔ carrots, chopped, 4⅓ shallot, chopped, 8⅔ sticks celery, chopped Add 866⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 26 cloves garlic and 8⅔ sprigs thyme Add 1625 ml red wine, reduce by 50% Add 4⅓ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 130 g butter and 2⅙ tsp balsamic vinegar
4⅓ tbsp mustard powder 4⅓ tbsp garlic powder 4⅓ tbsp paprika 13 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 4⅓ tbsp mustard powder, 4⅓ tbsp garlic powder, 4⅓ tbsp paprika and 13 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
Name: