Link: youtu.be
Origin: Fallow
Serves: - 332 +
Ingredients
138⅓ kg rib of beef 1383⅓ g salt
Method
Cover 138⅓ kg rib of beef with 1383⅓ 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
55⅓ rib cap meat, diced 55⅓ rib cap fat, diced 110⅔ carrots, chopped 110⅔ sticks celery, chopped 55⅓ shallot, chopped 11066⅔ g mushrooms, sliced 332 cloves garlic 110⅔ sprigs thyme 20750 ml red wine 55⅓ litre beef stock 1660 g butter 27⅔ tsp balsamic vinegar
Meanwhile slowly render 55⅓ rib cap fat, diced on low heat Brown 55⅓ rib cap meat, diced in a pot Remove meat from pot Add 110⅔ carrots, chopped, 55⅓ shallot, chopped, 110⅔ sticks celery, chopped Add 11066⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 332 cloves garlic and 110⅔ sprigs thyme Add 20750 ml red wine, reduce by 50% Add 55⅓ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 1660 g butter and 27⅔ tsp balsamic vinegar
55⅓ tbsp mustard powder 55⅓ tbsp garlic powder 55⅓ tbsp paprika 166 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 55⅓ tbsp mustard powder, 55⅓ tbsp garlic powder, 55⅓ tbsp paprika and 166 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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