Link: youtu.be
Origin: Fallow
Serves: - 32 +
Ingredients
13⅓ kg rib of beef 133⅓ g salt
Method
Cover 13⅓ kg rib of beef with 133⅓ 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
5⅓ rib cap meat, diced 5⅓ rib cap fat, diced 10⅔ carrots, chopped 10⅔ sticks celery, chopped 5⅓ shallot, chopped 1066⅔ g mushrooms, sliced 32 cloves garlic 10⅔ sprigs thyme 2000 ml red wine 5⅓ litre beef stock 160 g butter 2⅔ tsp balsamic vinegar
Meanwhile slowly render 5⅓ rib cap fat, diced on low heat Brown 5⅓ rib cap meat, diced in a pot Remove meat from pot Add 10⅔ carrots, chopped, 5⅓ shallot, chopped, 10⅔ sticks celery, chopped Add 1066⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 32 cloves garlic and 10⅔ sprigs thyme Add 2000 ml red wine, reduce by 50% Add 5⅓ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 160 g butter and 2⅔ tsp balsamic vinegar
5⅓ tbsp mustard powder 5⅓ tbsp garlic powder 5⅓ tbsp paprika 16 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 5⅓ tbsp mustard powder, 5⅓ tbsp garlic powder, 5⅓ tbsp paprika and 16 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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