Link: youtu.be
Origin: Fallow
Serves: - 364 +
Ingredients
151⅔ kg rib of beef 1516⅔ g salt
Method
Cover 151⅔ kg rib of beef with 1516⅔ 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
60⅔ rib cap meat, diced 60⅔ rib cap fat, diced 121⅓ carrots, chopped 121⅓ sticks celery, chopped 60⅔ shallot, chopped 12133⅓ g mushrooms, sliced 364 cloves garlic 121⅓ sprigs thyme 22750 ml red wine 60⅔ litre beef stock 1820 g butter 30⅓ tsp balsamic vinegar
Meanwhile slowly render 60⅔ rib cap fat, diced on low heat Brown 60⅔ rib cap meat, diced in a pot Remove meat from pot Add 121⅓ carrots, chopped, 60⅔ shallot, chopped, 121⅓ sticks celery, chopped Add 12133⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 364 cloves garlic and 121⅓ sprigs thyme Add 22750 ml red wine, reduce by 50% Add 60⅔ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 1820 g butter and 30⅓ tsp balsamic vinegar
60⅔ tbsp mustard powder 60⅔ tbsp garlic powder 60⅔ tbsp paprika 182 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 60⅔ tbsp mustard powder, 60⅔ tbsp garlic powder, 60⅔ tbsp paprika and 182 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
Name: