Link: youtu.be
Origin: Fallow
Serves: - 376 +
Ingredients
156⅔ kg rib of beef 1566⅔ g salt
Method
Cover 156⅔ kg rib of beef with 1566⅔ 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
62⅔ rib cap meat, diced 62⅔ rib cap fat, diced 125⅓ carrots, chopped 125⅓ sticks celery, chopped 62⅔ shallot, chopped 12533⅓ g mushrooms, sliced 376 cloves garlic 125⅓ sprigs thyme 23500 ml red wine 62⅔ litre beef stock 1880 g butter 31⅓ tsp balsamic vinegar
Meanwhile slowly render 62⅔ rib cap fat, diced on low heat Brown 62⅔ rib cap meat, diced in a pot Remove meat from pot Add 125⅓ carrots, chopped, 62⅔ shallot, chopped, 125⅓ sticks celery, chopped Add 12533⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 376 cloves garlic and 125⅓ sprigs thyme Add 23500 ml red wine, reduce by 50% Add 62⅔ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 1880 g butter and 31⅓ tsp balsamic vinegar
62⅔ tbsp mustard powder 62⅔ tbsp garlic powder 62⅔ tbsp paprika 188 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 62⅔ tbsp mustard powder, 62⅔ tbsp garlic powder, 62⅔ tbsp paprika and 188 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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