Link: youtu.be
Origin: Fallow
Serves: - 310 +
Ingredients
129⅙ kg rib of beef 1291⅔ g salt
Method
Cover 129⅙ kg rib of beef with 1291⅔ 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
51⅔ rib cap meat, diced 51⅔ rib cap fat, diced 103⅓ carrots, chopped 103⅓ sticks celery, chopped 51⅔ shallot, chopped 10333⅓ g mushrooms, sliced 310 cloves garlic 103⅓ sprigs thyme 19375 ml red wine 51⅔ litre beef stock 1550 g butter 25⅚ tsp balsamic vinegar
Meanwhile slowly render 51⅔ rib cap fat, diced on low heat Brown 51⅔ rib cap meat, diced in a pot Remove meat from pot Add 103⅓ carrots, chopped, 51⅔ shallot, chopped, 103⅓ sticks celery, chopped Add 10333⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 310 cloves garlic and 103⅓ sprigs thyme Add 19375 ml red wine, reduce by 50% Add 51⅔ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 1550 g butter and 25⅚ tsp balsamic vinegar
51⅔ tbsp mustard powder 51⅔ tbsp garlic powder 51⅔ tbsp paprika 155 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 51⅔ tbsp mustard powder, 51⅔ tbsp garlic powder, 51⅔ tbsp paprika and 155 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
Name: