Link: youtu.be
Origin: Fallow
Serves: - 38 +
Ingredients
15⅚ kg rib of beef 158⅓ g salt
Method
Cover 15⅚ kg rib of beef with 158⅓ 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
6⅓ rib cap meat, diced 6⅓ rib cap fat, diced 12⅔ carrots, chopped 12⅔ sticks celery, chopped 6⅓ shallot, chopped 1266⅔ g mushrooms, sliced 38 cloves garlic 12⅔ sprigs thyme 2375 ml red wine 6⅓ litre beef stock 190 g butter 3⅙ tsp balsamic vinegar
Meanwhile slowly render 6⅓ rib cap fat, diced on low heat Brown 6⅓ rib cap meat, diced in a pot Remove meat from pot Add 12⅔ carrots, chopped, 6⅓ shallot, chopped, 12⅔ sticks celery, chopped Add 1266⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 38 cloves garlic and 12⅔ sprigs thyme Add 2375 ml red wine, reduce by 50% Add 6⅓ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 190 g butter and 3⅙ tsp balsamic vinegar
6⅓ tbsp mustard powder 6⅓ tbsp garlic powder 6⅓ tbsp paprika 19 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 6⅓ tbsp mustard powder, 6⅓ tbsp garlic powder, 6⅓ tbsp paprika and 19 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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