Link: youtu.be
Origin: Fallow
Serves: - 338 +
Ingredients
140⅚ kg rib of beef 1408⅓ g salt
Method
Cover 140⅚ kg rib of beef with 1408⅓ 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
56⅓ rib cap meat, diced 56⅓ rib cap fat, diced 112⅔ carrots, chopped 112⅔ sticks celery, chopped 56⅓ shallot, chopped 11266⅔ g mushrooms, sliced 338 cloves garlic 112⅔ sprigs thyme 21125 ml red wine 56⅓ litre beef stock 1690 g butter 28⅙ tsp balsamic vinegar
Meanwhile slowly render 56⅓ rib cap fat, diced on low heat Brown 56⅓ rib cap meat, diced in a pot Remove meat from pot Add 112⅔ carrots, chopped, 56⅓ shallot, chopped, 112⅔ sticks celery, chopped Add 11266⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 338 cloves garlic and 112⅔ sprigs thyme Add 21125 ml red wine, reduce by 50% Add 56⅓ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 1690 g butter and 28⅙ tsp balsamic vinegar
56⅓ tbsp mustard powder 56⅓ tbsp garlic powder 56⅓ tbsp paprika 169 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 56⅓ tbsp mustard powder, 56⅓ tbsp garlic powder, 56⅓ tbsp paprika and 169 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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