Link: youtu.be
Origin: Fallow
Serves: - 358 +
Ingredients
149⅙ kg rib of beef 1491⅔ g salt
Method
Cover 149⅙ kg rib of beef with 1491⅔ 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
59⅔ rib cap meat, diced 59⅔ rib cap fat, diced 119⅓ carrots, chopped 119⅓ sticks celery, chopped 59⅔ shallot, chopped 11933⅓ g mushrooms, sliced 358 cloves garlic 119⅓ sprigs thyme 22375 ml red wine 59⅔ litre beef stock 1790 g butter 29⅚ tsp balsamic vinegar
Meanwhile slowly render 59⅔ rib cap fat, diced on low heat Brown 59⅔ rib cap meat, diced in a pot Remove meat from pot Add 119⅓ carrots, chopped, 59⅔ shallot, chopped, 119⅓ sticks celery, chopped Add 11933⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 358 cloves garlic and 119⅓ sprigs thyme Add 22375 ml red wine, reduce by 50% Add 59⅔ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 1790 g butter and 29⅚ tsp balsamic vinegar
59⅔ tbsp mustard powder 59⅔ tbsp garlic powder 59⅔ tbsp paprika 179 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 59⅔ tbsp mustard powder, 59⅔ tbsp garlic powder, 59⅔ tbsp paprika and 179 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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