Link: youtu.be
Origin: Fallow
Serves: - 302 +
Ingredients
125⅚ kg rib of beef 1258⅓ g salt
Method
Cover 125⅚ kg rib of beef with 1258⅓ 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
50⅓ rib cap meat, diced 50⅓ rib cap fat, diced 100⅔ carrots, chopped 100⅔ sticks celery, chopped 50⅓ shallot, chopped 10066⅔ g mushrooms, sliced 302 cloves garlic 100⅔ sprigs thyme 18875 ml red wine 50⅓ litre beef stock 1510 g butter 25⅙ tsp balsamic vinegar
Meanwhile slowly render 50⅓ rib cap fat, diced on low heat Brown 50⅓ rib cap meat, diced in a pot Remove meat from pot Add 100⅔ carrots, chopped, 50⅓ shallot, chopped, 100⅔ sticks celery, chopped Add 10066⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 302 cloves garlic and 100⅔ sprigs thyme Add 18875 ml red wine, reduce by 50% Add 50⅓ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 1510 g butter and 25⅙ tsp balsamic vinegar
50⅓ tbsp mustard powder 50⅓ tbsp garlic powder 50⅓ tbsp paprika 151 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 50⅓ tbsp mustard powder, 50⅓ tbsp garlic powder, 50⅓ tbsp paprika and 151 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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