Link: youtu.be
Origin: Fallow
Serves: - 334 +
Ingredients
139⅙ kg rib of beef 1391⅔ g salt
Method
Cover 139⅙ kg rib of beef with 1391⅔ 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
55⅔ rib cap meat, diced 55⅔ rib cap fat, diced 111⅓ carrots, chopped 111⅓ sticks celery, chopped 55⅔ shallot, chopped 11133⅓ g mushrooms, sliced 334 cloves garlic 111⅓ sprigs thyme 20875 ml red wine 55⅔ litre beef stock 1670 g butter 27⅚ tsp balsamic vinegar
Meanwhile slowly render 55⅔ rib cap fat, diced on low heat Brown 55⅔ rib cap meat, diced in a pot Remove meat from pot Add 111⅓ carrots, chopped, 55⅔ shallot, chopped, 111⅓ sticks celery, chopped Add 11133⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 334 cloves garlic and 111⅓ sprigs thyme Add 20875 ml red wine, reduce by 50% Add 55⅔ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 1670 g butter and 27⅚ tsp balsamic vinegar
55⅔ tbsp mustard powder 55⅔ tbsp garlic powder 55⅔ tbsp paprika 167 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 55⅔ tbsp mustard powder, 55⅔ tbsp garlic powder, 55⅔ tbsp paprika and 167 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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