Link: youtu.be
Origin: Fallow
Serves: - 278 +
Ingredients
115⅚ kg rib of beef 1158⅓ g salt
Method
Cover 115⅚ kg rib of beef with 1158⅓ 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
46⅓ rib cap meat, diced 46⅓ rib cap fat, diced 92⅔ carrots, chopped 92⅔ sticks celery, chopped 46⅓ shallot, chopped 9266⅔ g mushrooms, sliced 278 cloves garlic 92⅔ sprigs thyme 17375 ml red wine 46⅓ litre beef stock 1390 g butter 23⅙ tsp balsamic vinegar
Meanwhile slowly render 46⅓ rib cap fat, diced on low heat Brown 46⅓ rib cap meat, diced in a pot Remove meat from pot Add 92⅔ carrots, chopped, 46⅓ shallot, chopped, 92⅔ sticks celery, chopped Add 9266⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 278 cloves garlic and 92⅔ sprigs thyme Add 17375 ml red wine, reduce by 50% Add 46⅓ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 1390 g butter and 23⅙ tsp balsamic vinegar
46⅓ tbsp mustard powder 46⅓ tbsp garlic powder 46⅓ tbsp paprika 139 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 46⅓ tbsp mustard powder, 46⅓ tbsp garlic powder, 46⅓ tbsp paprika and 139 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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