Link: youtu.be
Origin: Fallow
Serves: - 28 +
Ingredients
11⅔ kg rib of beef 116⅔ g salt
Method
Cover 11⅔ kg rib of beef with 116⅔ 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
4⅔ rib cap meat, diced 4⅔ rib cap fat, diced 9⅓ carrots, chopped 9⅓ sticks celery, chopped 4⅔ shallot, chopped 933⅓ g mushrooms, sliced 28 cloves garlic 9⅓ sprigs thyme 1750 ml red wine 4⅔ litre beef stock 140 g butter 2⅓ tsp balsamic vinegar
Meanwhile slowly render 4⅔ rib cap fat, diced on low heat Brown 4⅔ rib cap meat, diced in a pot Remove meat from pot Add 9⅓ carrots, chopped, 4⅔ shallot, chopped, 9⅓ sticks celery, chopped Add 933⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 28 cloves garlic and 9⅓ sprigs thyme Add 1750 ml red wine, reduce by 50% Add 4⅔ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 140 g butter and 2⅓ tsp balsamic vinegar
4⅔ tbsp mustard powder 4⅔ tbsp garlic powder 4⅔ tbsp paprika 14 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 4⅔ tbsp mustard powder, 4⅔ tbsp garlic powder, 4⅔ tbsp paprika and 14 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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