Link: youtu.be
Origin: Fallow
Serves: - 380 +
Ingredients
158⅓ kg rib of beef 1583⅓ g salt
Method
Cover 158⅓ kg rib of beef with 1583⅓ 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
63⅓ rib cap meat, diced 63⅓ rib cap fat, diced 126⅔ carrots, chopped 126⅔ sticks celery, chopped 63⅓ shallot, chopped 12666⅔ g mushrooms, sliced 380 cloves garlic 126⅔ sprigs thyme 23750 ml red wine 63⅓ litre beef stock 1900 g butter 31⅔ tsp balsamic vinegar
Meanwhile slowly render 63⅓ rib cap fat, diced on low heat Brown 63⅓ rib cap meat, diced in a pot Remove meat from pot Add 126⅔ carrots, chopped, 63⅓ shallot, chopped, 126⅔ sticks celery, chopped Add 12666⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 380 cloves garlic and 126⅔ sprigs thyme Add 23750 ml red wine, reduce by 50% Add 63⅓ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 1900 g butter and 31⅔ tsp balsamic vinegar
63⅓ tbsp mustard powder 63⅓ tbsp garlic powder 63⅓ tbsp paprika 190 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 63⅓ tbsp mustard powder, 63⅓ tbsp garlic powder, 63⅓ tbsp paprika and 190 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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