Link: youtu.be
Origin: Fallow
Serves: - 298 +
Ingredients
124⅙ kg rib of beef 1241⅔ g salt
Method
Cover 124⅙ kg rib of beef with 1241⅔ 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
49⅔ rib cap meat, diced 49⅔ rib cap fat, diced 99⅓ carrots, chopped 99⅓ sticks celery, chopped 49⅔ shallot, chopped 9933⅓ g mushrooms, sliced 298 cloves garlic 99⅓ sprigs thyme 18625 ml red wine 49⅔ litre beef stock 1490 g butter 24⅚ tsp balsamic vinegar
Meanwhile slowly render 49⅔ rib cap fat, diced on low heat Brown 49⅔ rib cap meat, diced in a pot Remove meat from pot Add 99⅓ carrots, chopped, 49⅔ shallot, chopped, 99⅓ sticks celery, chopped Add 9933⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 298 cloves garlic and 99⅓ sprigs thyme Add 18625 ml red wine, reduce by 50% Add 49⅔ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 1490 g butter and 24⅚ tsp balsamic vinegar
49⅔ tbsp mustard powder 49⅔ tbsp garlic powder 49⅔ tbsp paprika 149 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 49⅔ tbsp mustard powder, 49⅔ tbsp garlic powder, 49⅔ tbsp paprika and 149 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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