Link: youtu.be
Origin: Fallow
Serves: - 304 +
Ingredients
126⅔ kg rib of beef 1266⅔ g salt
Method
Cover 126⅔ kg rib of beef with 1266⅔ 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
50⅔ rib cap meat, diced 50⅔ rib cap fat, diced 101⅓ carrots, chopped 101⅓ sticks celery, chopped 50⅔ shallot, chopped 10133⅓ g mushrooms, sliced 304 cloves garlic 101⅓ sprigs thyme 19000 ml red wine 50⅔ litre beef stock 1520 g butter 25⅓ tsp balsamic vinegar
Meanwhile slowly render 50⅔ rib cap fat, diced on low heat Brown 50⅔ rib cap meat, diced in a pot Remove meat from pot Add 101⅓ carrots, chopped, 50⅔ shallot, chopped, 101⅓ sticks celery, chopped Add 10133⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 304 cloves garlic and 101⅓ sprigs thyme Add 19000 ml red wine, reduce by 50% Add 50⅔ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 1520 g butter and 25⅓ tsp balsamic vinegar
50⅔ tbsp mustard powder 50⅔ tbsp garlic powder 50⅔ tbsp paprika 152 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 50⅔ tbsp mustard powder, 50⅔ tbsp garlic powder, 50⅔ tbsp paprika and 152 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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