Link: youtu.be
Origin: Fallow
Serves: - 272 +
Ingredients
113⅓ kg rib of beef 1133⅓ g salt
Method
Cover 113⅓ kg rib of beef with 1133⅓ 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
45⅓ rib cap meat, diced 45⅓ rib cap fat, diced 90⅔ carrots, chopped 90⅔ sticks celery, chopped 45⅓ shallot, chopped 9066⅔ g mushrooms, sliced 272 cloves garlic 90⅔ sprigs thyme 17000 ml red wine 45⅓ litre beef stock 1360 g butter 22⅔ tsp balsamic vinegar
Meanwhile slowly render 45⅓ rib cap fat, diced on low heat Brown 45⅓ rib cap meat, diced in a pot Remove meat from pot Add 90⅔ carrots, chopped, 45⅓ shallot, chopped, 90⅔ sticks celery, chopped Add 9066⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 272 cloves garlic and 90⅔ sprigs thyme Add 17000 ml red wine, reduce by 50% Add 45⅓ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 1360 g butter and 22⅔ tsp balsamic vinegar
45⅓ tbsp mustard powder 45⅓ tbsp garlic powder 45⅓ tbsp paprika 136 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 45⅓ tbsp mustard powder, 45⅓ tbsp garlic powder, 45⅓ tbsp paprika and 136 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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