Link: youtu.be
Origin: Fallow
Serves: - 266 +
Ingredients
110⅚ kg rib of beef 1108⅓ g salt
Method
Cover 110⅚ kg rib of beef with 1108⅓ 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
44⅓ rib cap meat, diced 44⅓ rib cap fat, diced 88⅔ carrots, chopped 88⅔ sticks celery, chopped 44⅓ shallot, chopped 8866⅔ g mushrooms, sliced 266 cloves garlic 88⅔ sprigs thyme 16625 ml red wine 44⅓ litre beef stock 1330 g butter 22⅙ tsp balsamic vinegar
Meanwhile slowly render 44⅓ rib cap fat, diced on low heat Brown 44⅓ rib cap meat, diced in a pot Remove meat from pot Add 88⅔ carrots, chopped, 44⅓ shallot, chopped, 88⅔ sticks celery, chopped Add 8866⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 266 cloves garlic and 88⅔ sprigs thyme Add 16625 ml red wine, reduce by 50% Add 44⅓ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 1330 g butter and 22⅙ tsp balsamic vinegar
44⅓ tbsp mustard powder 44⅓ tbsp garlic powder 44⅓ tbsp paprika 133 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 44⅓ tbsp mustard powder, 44⅓ tbsp garlic powder, 44⅓ tbsp paprika and 133 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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