Link: youtu.be
Origin: Fallow
Serves: - 260 +
Ingredients
108⅓ kg rib of beef 1083⅓ g salt
Method
Cover 108⅓ kg rib of beef with 1083⅓ 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
43⅓ rib cap meat, diced 43⅓ rib cap fat, diced 86⅔ carrots, chopped 86⅔ sticks celery, chopped 43⅓ shallot, chopped 8666⅔ g mushrooms, sliced 260 cloves garlic 86⅔ sprigs thyme 16250 ml red wine 43⅓ litre beef stock 1300 g butter 21⅔ tsp balsamic vinegar
Meanwhile slowly render 43⅓ rib cap fat, diced on low heat Brown 43⅓ rib cap meat, diced in a pot Remove meat from pot Add 86⅔ carrots, chopped, 43⅓ shallot, chopped, 86⅔ sticks celery, chopped Add 8666⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 260 cloves garlic and 86⅔ sprigs thyme Add 16250 ml red wine, reduce by 50% Add 43⅓ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 1300 g butter and 21⅔ tsp balsamic vinegar
43⅓ tbsp mustard powder 43⅓ tbsp garlic powder 43⅓ tbsp paprika 130 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 43⅓ tbsp mustard powder, 43⅓ tbsp garlic powder, 43⅓ tbsp paprika and 130 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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