Link: youtu.be
Origin: Fallow
Serves: - 290 +
Ingredients
120⅚ kg rib of beef 1208⅓ g salt
Method
Cover 120⅚ kg rib of beef with 1208⅓ 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
48⅓ rib cap meat, diced 48⅓ rib cap fat, diced 96⅔ carrots, chopped 96⅔ sticks celery, chopped 48⅓ shallot, chopped 9666⅔ g mushrooms, sliced 290 cloves garlic 96⅔ sprigs thyme 18125 ml red wine 48⅓ litre beef stock 1450 g butter 24⅙ tsp balsamic vinegar
Meanwhile slowly render 48⅓ rib cap fat, diced on low heat Brown 48⅓ rib cap meat, diced in a pot Remove meat from pot Add 96⅔ carrots, chopped, 48⅓ shallot, chopped, 96⅔ sticks celery, chopped Add 9666⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 290 cloves garlic and 96⅔ sprigs thyme Add 18125 ml red wine, reduce by 50% Add 48⅓ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 1450 g butter and 24⅙ tsp balsamic vinegar
48⅓ tbsp mustard powder 48⅓ tbsp garlic powder 48⅓ tbsp paprika 145 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 48⅓ tbsp mustard powder, 48⅓ tbsp garlic powder, 48⅓ tbsp paprika and 145 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
Name: