Link: youtu.be
Origin: Fallow
Serves: - 352 +
Ingredients
146⅔ kg rib of beef 1466⅔ g salt
Method
Cover 146⅔ kg rib of beef with 1466⅔ 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
58⅔ rib cap meat, diced 58⅔ rib cap fat, diced 117⅓ carrots, chopped 117⅓ sticks celery, chopped 58⅔ shallot, chopped 11733⅓ g mushrooms, sliced 352 cloves garlic 117⅓ sprigs thyme 22000 ml red wine 58⅔ litre beef stock 1760 g butter 29⅓ tsp balsamic vinegar
Meanwhile slowly render 58⅔ rib cap fat, diced on low heat Brown 58⅔ rib cap meat, diced in a pot Remove meat from pot Add 117⅓ carrots, chopped, 58⅔ shallot, chopped, 117⅓ sticks celery, chopped Add 11733⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 352 cloves garlic and 117⅓ sprigs thyme Add 22000 ml red wine, reduce by 50% Add 58⅔ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 1760 g butter and 29⅓ tsp balsamic vinegar
58⅔ tbsp mustard powder 58⅔ tbsp garlic powder 58⅔ tbsp paprika 176 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 58⅔ tbsp mustard powder, 58⅔ tbsp garlic powder, 58⅔ tbsp paprika and 176 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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