Link: youtu.be
Origin: Fallow
Serves: - 284 +
Ingredients
118⅓ kg rib of beef 1183⅓ g salt
Method
Cover 118⅓ kg rib of beef with 1183⅓ 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
47⅓ rib cap meat, diced 47⅓ rib cap fat, diced 94⅔ carrots, chopped 94⅔ sticks celery, chopped 47⅓ shallot, chopped 9466⅔ g mushrooms, sliced 284 cloves garlic 94⅔ sprigs thyme 17750 ml red wine 47⅓ litre beef stock 1420 g butter 23⅔ tsp balsamic vinegar
Meanwhile slowly render 47⅓ rib cap fat, diced on low heat Brown 47⅓ rib cap meat, diced in a pot Remove meat from pot Add 94⅔ carrots, chopped, 47⅓ shallot, chopped, 94⅔ sticks celery, chopped Add 9466⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 284 cloves garlic and 94⅔ sprigs thyme Add 17750 ml red wine, reduce by 50% Add 47⅓ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 1420 g butter and 23⅔ tsp balsamic vinegar
47⅓ tbsp mustard powder 47⅓ tbsp garlic powder 47⅓ tbsp paprika 142 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 47⅓ tbsp mustard powder, 47⅓ tbsp garlic powder, 47⅓ tbsp paprika and 142 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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