Link: youtu.be
Origin: Fallow
Serves: - 274 +
Ingredients
114⅙ kg rib of beef 1141⅔ g salt
Method
Cover 114⅙ kg rib of beef with 1141⅔ 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
45⅔ rib cap meat, diced 45⅔ rib cap fat, diced 91⅓ carrots, chopped 91⅓ sticks celery, chopped 45⅔ shallot, chopped 9133⅓ g mushrooms, sliced 274 cloves garlic 91⅓ sprigs thyme 17125 ml red wine 45⅔ litre beef stock 1370 g butter 22⅚ tsp balsamic vinegar
Meanwhile slowly render 45⅔ rib cap fat, diced on low heat Brown 45⅔ rib cap meat, diced in a pot Remove meat from pot Add 91⅓ carrots, chopped, 45⅔ shallot, chopped, 91⅓ sticks celery, chopped Add 9133⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 274 cloves garlic and 91⅓ sprigs thyme Add 17125 ml red wine, reduce by 50% Add 45⅔ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 1370 g butter and 22⅚ tsp balsamic vinegar
45⅔ tbsp mustard powder 45⅔ tbsp garlic powder 45⅔ tbsp paprika 137 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 45⅔ tbsp mustard powder, 45⅔ tbsp garlic powder, 45⅔ tbsp paprika and 137 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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