Link: youtu.be
Origin: Fallow
Serves: - 362 +
Ingredients
150⅚ kg rib of beef 1508⅓ g salt
Method
Cover 150⅚ kg rib of beef with 1508⅓ 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
60⅓ rib cap meat, diced 60⅓ rib cap fat, diced 120⅔ carrots, chopped 120⅔ sticks celery, chopped 60⅓ shallot, chopped 12066⅔ g mushrooms, sliced 362 cloves garlic 120⅔ sprigs thyme 22625 ml red wine 60⅓ litre beef stock 1810 g butter 30⅙ tsp balsamic vinegar
Meanwhile slowly render 60⅓ rib cap fat, diced on low heat Brown 60⅓ rib cap meat, diced in a pot Remove meat from pot Add 120⅔ carrots, chopped, 60⅓ shallot, chopped, 120⅔ sticks celery, chopped Add 12066⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 362 cloves garlic and 120⅔ sprigs thyme Add 22625 ml red wine, reduce by 50% Add 60⅓ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 1810 g butter and 30⅙ tsp balsamic vinegar
60⅓ tbsp mustard powder 60⅓ tbsp garlic powder 60⅓ tbsp paprika 181 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 60⅓ tbsp mustard powder, 60⅓ tbsp garlic powder, 60⅓ tbsp paprika and 181 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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