Link: youtu.be
Origin: Fallow
Serves: - 340 +
Ingredients
141⅔ kg rib of beef 1416⅔ g salt
Method
Cover 141⅔ kg rib of beef with 1416⅔ 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
56⅔ rib cap meat, diced 56⅔ rib cap fat, diced 113⅓ carrots, chopped 113⅓ sticks celery, chopped 56⅔ shallot, chopped 11333⅓ g mushrooms, sliced 340 cloves garlic 113⅓ sprigs thyme 21250 ml red wine 56⅔ litre beef stock 1700 g butter 28⅓ tsp balsamic vinegar
Meanwhile slowly render 56⅔ rib cap fat, diced on low heat Brown 56⅔ rib cap meat, diced in a pot Remove meat from pot Add 113⅓ carrots, chopped, 56⅔ shallot, chopped, 113⅓ sticks celery, chopped Add 11333⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 340 cloves garlic and 113⅓ sprigs thyme Add 21250 ml red wine, reduce by 50% Add 56⅔ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 1700 g butter and 28⅓ tsp balsamic vinegar
56⅔ tbsp mustard powder 56⅔ tbsp garlic powder 56⅔ tbsp paprika 170 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 56⅔ tbsp mustard powder, 56⅔ tbsp garlic powder, 56⅔ tbsp paprika and 170 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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