Link: youtu.be
Origin: Fallow
Serves: - 328 +
Ingredients
136⅔ kg rib of beef 1366⅔ g salt
Method
Cover 136⅔ kg rib of beef with 1366⅔ 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
54⅔ rib cap meat, diced 54⅔ rib cap fat, diced 109⅓ carrots, chopped 109⅓ sticks celery, chopped 54⅔ shallot, chopped 10933⅓ g mushrooms, sliced 328 cloves garlic 109⅓ sprigs thyme 20500 ml red wine 54⅔ litre beef stock 1640 g butter 27⅓ tsp balsamic vinegar
Meanwhile slowly render 54⅔ rib cap fat, diced on low heat Brown 54⅔ rib cap meat, diced in a pot Remove meat from pot Add 109⅓ carrots, chopped, 54⅔ shallot, chopped, 109⅓ sticks celery, chopped Add 10933⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 328 cloves garlic and 109⅓ sprigs thyme Add 20500 ml red wine, reduce by 50% Add 54⅔ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 1640 g butter and 27⅓ tsp balsamic vinegar
54⅔ tbsp mustard powder 54⅔ tbsp garlic powder 54⅔ tbsp paprika 164 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 54⅔ tbsp mustard powder, 54⅔ tbsp garlic powder, 54⅔ tbsp paprika and 164 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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