Link: youtu.be
Origin: Fallow
Serves: - 370 +
Ingredients
154⅙ kg rib of beef 1541⅔ g salt
Method
Cover 154⅙ kg rib of beef with 1541⅔ 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
61⅔ rib cap meat, diced 61⅔ rib cap fat, diced 123⅓ carrots, chopped 123⅓ sticks celery, chopped 61⅔ shallot, chopped 12333⅓ g mushrooms, sliced 370 cloves garlic 123⅓ sprigs thyme 23125 ml red wine 61⅔ litre beef stock 1850 g butter 30⅚ tsp balsamic vinegar
Meanwhile slowly render 61⅔ rib cap fat, diced on low heat Brown 61⅔ rib cap meat, diced in a pot Remove meat from pot Add 123⅓ carrots, chopped, 61⅔ shallot, chopped, 123⅓ sticks celery, chopped Add 12333⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 370 cloves garlic and 123⅓ sprigs thyme Add 23125 ml red wine, reduce by 50% Add 61⅔ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 1850 g butter and 30⅚ tsp balsamic vinegar
61⅔ tbsp mustard powder 61⅔ tbsp garlic powder 61⅔ tbsp paprika 185 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 61⅔ tbsp mustard powder, 61⅔ tbsp garlic powder, 61⅔ tbsp paprika and 185 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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