Link: youtu.be
Origin: Fallow
Serves: - 386 +
Ingredients
160⅚ kg rib of beef 1608⅓ g salt
Method
Cover 160⅚ kg rib of beef with 1608⅓ 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
64⅓ rib cap meat, diced 64⅓ rib cap fat, diced 128⅔ carrots, chopped 128⅔ sticks celery, chopped 64⅓ shallot, chopped 12866⅔ g mushrooms, sliced 386 cloves garlic 128⅔ sprigs thyme 24125 ml red wine 64⅓ litre beef stock 1930 g butter 32⅙ tsp balsamic vinegar
Meanwhile slowly render 64⅓ rib cap fat, diced on low heat Brown 64⅓ rib cap meat, diced in a pot Remove meat from pot Add 128⅔ carrots, chopped, 64⅓ shallot, chopped, 128⅔ sticks celery, chopped Add 12866⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 386 cloves garlic and 128⅔ sprigs thyme Add 24125 ml red wine, reduce by 50% Add 64⅓ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 1930 g butter and 32⅙ tsp balsamic vinegar
64⅓ tbsp mustard powder 64⅓ tbsp garlic powder 64⅓ tbsp paprika 193 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 64⅓ tbsp mustard powder, 64⅓ tbsp garlic powder, 64⅓ tbsp paprika and 193 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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