Link: youtu.be
Origin: Fallow
Serves: - 344 +
Ingredients
143⅓ kg rib of beef 1433⅓ g salt
Method
Cover 143⅓ kg rib of beef with 1433⅓ 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
57⅓ rib cap meat, diced 57⅓ rib cap fat, diced 114⅔ carrots, chopped 114⅔ sticks celery, chopped 57⅓ shallot, chopped 11466⅔ g mushrooms, sliced 344 cloves garlic 114⅔ sprigs thyme 21500 ml red wine 57⅓ litre beef stock 1720 g butter 28⅔ tsp balsamic vinegar
Meanwhile slowly render 57⅓ rib cap fat, diced on low heat Brown 57⅓ rib cap meat, diced in a pot Remove meat from pot Add 114⅔ carrots, chopped, 57⅓ shallot, chopped, 114⅔ sticks celery, chopped Add 11466⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 344 cloves garlic and 114⅔ sprigs thyme Add 21500 ml red wine, reduce by 50% Add 57⅓ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 1720 g butter and 28⅔ tsp balsamic vinegar
57⅓ tbsp mustard powder 57⅓ tbsp garlic powder 57⅓ tbsp paprika 172 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 57⅓ tbsp mustard powder, 57⅓ tbsp garlic powder, 57⅓ tbsp paprika and 172 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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