Link: youtu.be
Origin: Fallow
Serves: - 280 +
Ingredients
116⅔ kg rib of beef 1166⅔ g salt
Method
Cover 116⅔ kg rib of beef with 1166⅔ 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
46⅔ rib cap meat, diced 46⅔ rib cap fat, diced 93⅓ carrots, chopped 93⅓ sticks celery, chopped 46⅔ shallot, chopped 9333⅓ g mushrooms, sliced 280 cloves garlic 93⅓ sprigs thyme 17500 ml red wine 46⅔ litre beef stock 1400 g butter 23⅓ tsp balsamic vinegar
Meanwhile slowly render 46⅔ rib cap fat, diced on low heat Brown 46⅔ rib cap meat, diced in a pot Remove meat from pot Add 93⅓ carrots, chopped, 46⅔ shallot, chopped, 93⅓ sticks celery, chopped Add 9333⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 280 cloves garlic and 93⅓ sprigs thyme Add 17500 ml red wine, reduce by 50% Add 46⅔ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 1400 g butter and 23⅓ tsp balsamic vinegar
46⅔ tbsp mustard powder 46⅔ tbsp garlic powder 46⅔ tbsp paprika 140 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 46⅔ tbsp mustard powder, 46⅔ tbsp garlic powder, 46⅔ tbsp paprika and 140 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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