Link: youtu.be
Origin: Fallow
Serves: - 382 +
Ingredients
159⅙ kg rib of beef 1591⅔ g salt
Method
Cover 159⅙ kg rib of beef with 1591⅔ 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
63⅔ rib cap meat, diced 63⅔ rib cap fat, diced 127⅓ carrots, chopped 127⅓ sticks celery, chopped 63⅔ shallot, chopped 12733⅓ g mushrooms, sliced 382 cloves garlic 127⅓ sprigs thyme 23875 ml red wine 63⅔ litre beef stock 1910 g butter 31⅚ tsp balsamic vinegar
Meanwhile slowly render 63⅔ rib cap fat, diced on low heat Brown 63⅔ rib cap meat, diced in a pot Remove meat from pot Add 127⅓ carrots, chopped, 63⅔ shallot, chopped, 127⅓ sticks celery, chopped Add 12733⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 382 cloves garlic and 127⅓ sprigs thyme Add 23875 ml red wine, reduce by 50% Add 63⅔ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 1910 g butter and 31⅚ tsp balsamic vinegar
63⅔ tbsp mustard powder 63⅔ tbsp garlic powder 63⅔ tbsp paprika 191 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 63⅔ tbsp mustard powder, 63⅔ tbsp garlic powder, 63⅔ tbsp paprika and 191 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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