Link: youtu.be
Origin: Fallow
Serves: - 262 +
Ingredients
109⅙ kg rib of beef 1091⅔ g salt
Method
Cover 109⅙ kg rib of beef with 1091⅔ 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
43⅔ rib cap meat, diced 43⅔ rib cap fat, diced 87⅓ carrots, chopped 87⅓ sticks celery, chopped 43⅔ shallot, chopped 8733⅓ g mushrooms, sliced 262 cloves garlic 87⅓ sprigs thyme 16375 ml red wine 43⅔ litre beef stock 1310 g butter 21⅚ tsp balsamic vinegar
Meanwhile slowly render 43⅔ rib cap fat, diced on low heat Brown 43⅔ rib cap meat, diced in a pot Remove meat from pot Add 87⅓ carrots, chopped, 43⅔ shallot, chopped, 87⅓ sticks celery, chopped Add 8733⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 262 cloves garlic and 87⅓ sprigs thyme Add 16375 ml red wine, reduce by 50% Add 43⅔ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 1310 g butter and 21⅚ tsp balsamic vinegar
43⅔ tbsp mustard powder 43⅔ tbsp garlic powder 43⅔ tbsp paprika 131 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 43⅔ tbsp mustard powder, 43⅔ tbsp garlic powder, 43⅔ tbsp paprika and 131 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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