Link: youtu.be
Origin: Fallow
Serves: - 368 +
Ingredients
153⅓ kg rib of beef 1533⅓ g salt
Method
Cover 153⅓ kg rib of beef with 1533⅓ 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
61⅓ rib cap meat, diced 61⅓ rib cap fat, diced 122⅔ carrots, chopped 122⅔ sticks celery, chopped 61⅓ shallot, chopped 12266⅔ g mushrooms, sliced 368 cloves garlic 122⅔ sprigs thyme 23000 ml red wine 61⅓ litre beef stock 1840 g butter 30⅔ tsp balsamic vinegar
Meanwhile slowly render 61⅓ rib cap fat, diced on low heat Brown 61⅓ rib cap meat, diced in a pot Remove meat from pot Add 122⅔ carrots, chopped, 61⅓ shallot, chopped, 122⅔ sticks celery, chopped Add 12266⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 368 cloves garlic and 122⅔ sprigs thyme Add 23000 ml red wine, reduce by 50% Add 61⅓ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 1840 g butter and 30⅔ tsp balsamic vinegar
61⅓ tbsp mustard powder 61⅓ tbsp garlic powder 61⅓ tbsp paprika 184 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 61⅓ tbsp mustard powder, 61⅓ tbsp garlic powder, 61⅓ tbsp paprika and 184 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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