Link: youtu.be
Origin: Fallow
Serves: - 326 +
Ingredients
135⅚ kg rib of beef 1358⅓ g salt
Method
Cover 135⅚ kg rib of beef with 1358⅓ 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
54⅓ rib cap meat, diced 54⅓ rib cap fat, diced 108⅔ carrots, chopped 108⅔ sticks celery, chopped 54⅓ shallot, chopped 10866⅔ g mushrooms, sliced 326 cloves garlic 108⅔ sprigs thyme 20375 ml red wine 54⅓ litre beef stock 1630 g butter 27⅙ tsp balsamic vinegar
Meanwhile slowly render 54⅓ rib cap fat, diced on low heat Brown 54⅓ rib cap meat, diced in a pot Remove meat from pot Add 108⅔ carrots, chopped, 54⅓ shallot, chopped, 108⅔ sticks celery, chopped Add 10866⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 326 cloves garlic and 108⅔ sprigs thyme Add 20375 ml red wine, reduce by 50% Add 54⅓ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 1630 g butter and 27⅙ tsp balsamic vinegar
54⅓ tbsp mustard powder 54⅓ tbsp garlic powder 54⅓ tbsp paprika 163 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 54⅓ tbsp mustard powder, 54⅓ tbsp garlic powder, 54⅓ tbsp paprika and 163 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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