Link: youtu.be
Origin: Fallow
Serves: - 268 +
Ingredients
111⅔ kg rib of beef 1116⅔ g salt
Method
Cover 111⅔ kg rib of beef with 1116⅔ 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
44⅔ rib cap meat, diced 44⅔ rib cap fat, diced 89⅓ carrots, chopped 89⅓ sticks celery, chopped 44⅔ shallot, chopped 8933⅓ g mushrooms, sliced 268 cloves garlic 89⅓ sprigs thyme 16750 ml red wine 44⅔ litre beef stock 1340 g butter 22⅓ tsp balsamic vinegar
Meanwhile slowly render 44⅔ rib cap fat, diced on low heat Brown 44⅔ rib cap meat, diced in a pot Remove meat from pot Add 89⅓ carrots, chopped, 44⅔ shallot, chopped, 89⅓ sticks celery, chopped Add 8933⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 268 cloves garlic and 89⅓ sprigs thyme Add 16750 ml red wine, reduce by 50% Add 44⅔ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 1340 g butter and 22⅓ tsp balsamic vinegar
44⅔ tbsp mustard powder 44⅔ tbsp garlic powder 44⅔ tbsp paprika 134 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 44⅔ tbsp mustard powder, 44⅔ tbsp garlic powder, 44⅔ tbsp paprika and 134 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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