Link: youtu.be
Origin: Fallow
Serves: - 292 +
Ingredients
121⅔ kg rib of beef 1216⅔ g salt
Method
Cover 121⅔ kg rib of beef with 1216⅔ 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
48⅔ rib cap meat, diced 48⅔ rib cap fat, diced 97⅓ carrots, chopped 97⅓ sticks celery, chopped 48⅔ shallot, chopped 9733⅓ g mushrooms, sliced 292 cloves garlic 97⅓ sprigs thyme 18250 ml red wine 48⅔ litre beef stock 1460 g butter 24⅓ tsp balsamic vinegar
Meanwhile slowly render 48⅔ rib cap fat, diced on low heat Brown 48⅔ rib cap meat, diced in a pot Remove meat from pot Add 97⅓ carrots, chopped, 48⅔ shallot, chopped, 97⅓ sticks celery, chopped Add 9733⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 292 cloves garlic and 97⅓ sprigs thyme Add 18250 ml red wine, reduce by 50% Add 48⅔ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 1460 g butter and 24⅓ tsp balsamic vinegar
48⅔ tbsp mustard powder 48⅔ tbsp garlic powder 48⅔ tbsp paprika 146 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 48⅔ tbsp mustard powder, 48⅔ tbsp garlic powder, 48⅔ tbsp paprika and 146 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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