Link: youtu.be
Origin: Fallow
Serves: - 316 +
Ingredients
131⅔ kg rib of beef 1316⅔ g salt
Method
Cover 131⅔ kg rib of beef with 1316⅔ 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
52⅔ rib cap meat, diced 52⅔ rib cap fat, diced 105⅓ carrots, chopped 105⅓ sticks celery, chopped 52⅔ shallot, chopped 10533⅓ g mushrooms, sliced 316 cloves garlic 105⅓ sprigs thyme 19750 ml red wine 52⅔ litre beef stock 1580 g butter 26⅓ tsp balsamic vinegar
Meanwhile slowly render 52⅔ rib cap fat, diced on low heat Brown 52⅔ rib cap meat, diced in a pot Remove meat from pot Add 105⅓ carrots, chopped, 52⅔ shallot, chopped, 105⅓ sticks celery, chopped Add 10533⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 316 cloves garlic and 105⅓ sprigs thyme Add 19750 ml red wine, reduce by 50% Add 52⅔ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 1580 g butter and 26⅓ tsp balsamic vinegar
52⅔ tbsp mustard powder 52⅔ tbsp garlic powder 52⅔ tbsp paprika 158 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 52⅔ tbsp mustard powder, 52⅔ tbsp garlic powder, 52⅔ tbsp paprika and 158 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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