Link: youtu.be
Origin: Fallow
Serves: - 356 +
Ingredients
148⅓ kg rib of beef 1483⅓ g salt
Method
Cover 148⅓ kg rib of beef with 1483⅓ 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
59⅓ rib cap meat, diced 59⅓ rib cap fat, diced 118⅔ carrots, chopped 118⅔ sticks celery, chopped 59⅓ shallot, chopped 11866⅔ g mushrooms, sliced 356 cloves garlic 118⅔ sprigs thyme 22250 ml red wine 59⅓ litre beef stock 1780 g butter 29⅔ tsp balsamic vinegar
Meanwhile slowly render 59⅓ rib cap fat, diced on low heat Brown 59⅓ rib cap meat, diced in a pot Remove meat from pot Add 118⅔ carrots, chopped, 59⅓ shallot, chopped, 118⅔ sticks celery, chopped Add 11866⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 356 cloves garlic and 118⅔ sprigs thyme Add 22250 ml red wine, reduce by 50% Add 59⅓ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 1780 g butter and 29⅔ tsp balsamic vinegar
59⅓ tbsp mustard powder 59⅓ tbsp garlic powder 59⅓ tbsp paprika 178 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 59⅓ tbsp mustard powder, 59⅓ tbsp garlic powder, 59⅓ tbsp paprika and 178 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
Name: