Link: youtu.be
Origin: Fallow
Serves: - 322 +
Ingredients
134⅙ kg rib of beef 1341⅔ g salt
Method
Cover 134⅙ kg rib of beef with 1341⅔ 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
53⅔ rib cap meat, diced 53⅔ rib cap fat, diced 107⅓ carrots, chopped 107⅓ sticks celery, chopped 53⅔ shallot, chopped 10733⅓ g mushrooms, sliced 322 cloves garlic 107⅓ sprigs thyme 20125 ml red wine 53⅔ litre beef stock 1610 g butter 26⅚ tsp balsamic vinegar
Meanwhile slowly render 53⅔ rib cap fat, diced on low heat Brown 53⅔ rib cap meat, diced in a pot Remove meat from pot Add 107⅓ carrots, chopped, 53⅔ shallot, chopped, 107⅓ sticks celery, chopped Add 10733⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 322 cloves garlic and 107⅓ sprigs thyme Add 20125 ml red wine, reduce by 50% Add 53⅔ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 1610 g butter and 26⅚ tsp balsamic vinegar
53⅔ tbsp mustard powder 53⅔ tbsp garlic powder 53⅔ tbsp paprika 161 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 53⅔ tbsp mustard powder, 53⅔ tbsp garlic powder, 53⅔ tbsp paprika and 161 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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