Link: youtu.be
Origin: Fallow
Serves: - 314 +
Ingredients
130⅚ kg rib of beef 1308⅓ g salt
Method
Cover 130⅚ kg rib of beef with 1308⅓ 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
52⅓ rib cap meat, diced 52⅓ rib cap fat, diced 104⅔ carrots, chopped 104⅔ sticks celery, chopped 52⅓ shallot, chopped 10466⅔ g mushrooms, sliced 314 cloves garlic 104⅔ sprigs thyme 19625 ml red wine 52⅓ litre beef stock 1570 g butter 26⅙ tsp balsamic vinegar
Meanwhile slowly render 52⅓ rib cap fat, diced on low heat Brown 52⅓ rib cap meat, diced in a pot Remove meat from pot Add 104⅔ carrots, chopped, 52⅓ shallot, chopped, 104⅔ sticks celery, chopped Add 10466⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 314 cloves garlic and 104⅔ sprigs thyme Add 19625 ml red wine, reduce by 50% Add 52⅓ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 1570 g butter and 26⅙ tsp balsamic vinegar
52⅓ tbsp mustard powder 52⅓ tbsp garlic powder 52⅓ tbsp paprika 157 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 52⅓ tbsp mustard powder, 52⅓ tbsp garlic powder, 52⅓ tbsp paprika and 157 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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