Link: youtu.be
Origin: Fallow
Serves: - 350 +
Ingredients
145⅚ kg rib of beef 1458⅓ g salt
Method
Cover 145⅚ kg rib of beef with 1458⅓ 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
58⅓ rib cap meat, diced 58⅓ rib cap fat, diced 116⅔ carrots, chopped 116⅔ sticks celery, chopped 58⅓ shallot, chopped 11666⅔ g mushrooms, sliced 350 cloves garlic 116⅔ sprigs thyme 21875 ml red wine 58⅓ litre beef stock 1750 g butter 29⅙ tsp balsamic vinegar
Meanwhile slowly render 58⅓ rib cap fat, diced on low heat Brown 58⅓ rib cap meat, diced in a pot Remove meat from pot Add 116⅔ carrots, chopped, 58⅓ shallot, chopped, 116⅔ sticks celery, chopped Add 11666⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 350 cloves garlic and 116⅔ sprigs thyme Add 21875 ml red wine, reduce by 50% Add 58⅓ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 1750 g butter and 29⅙ tsp balsamic vinegar
58⅓ tbsp mustard powder 58⅓ tbsp garlic powder 58⅓ tbsp paprika 175 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 58⅓ tbsp mustard powder, 58⅓ tbsp garlic powder, 58⅓ tbsp paprika and 175 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
Name: