Link: youtu.be
Origin: Fallow
Serves: - 34 +
Ingredients
14⅙ kg rib of beef 141⅔ g salt
Method
Cover 14⅙ kg rib of beef with 141⅔ 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
5⅔ rib cap meat, diced 5⅔ rib cap fat, diced 11⅓ carrots, chopped 11⅓ sticks celery, chopped 5⅔ shallot, chopped 1133⅓ g mushrooms, sliced 34 cloves garlic 11⅓ sprigs thyme 2125 ml red wine 5⅔ litre beef stock 170 g butter 2⅚ tsp balsamic vinegar
Meanwhile slowly render 5⅔ rib cap fat, diced on low heat Brown 5⅔ rib cap meat, diced in a pot Remove meat from pot Add 11⅓ carrots, chopped, 5⅔ shallot, chopped, 11⅓ sticks celery, chopped Add 1133⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 34 cloves garlic and 11⅓ sprigs thyme Add 2125 ml red wine, reduce by 50% Add 5⅔ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 170 g butter and 2⅚ tsp balsamic vinegar
5⅔ tbsp mustard powder 5⅔ tbsp garlic powder 5⅔ tbsp paprika 17 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 5⅔ tbsp mustard powder, 5⅔ tbsp garlic powder, 5⅔ tbsp paprika and 17 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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