Link: youtu.be
Origin: Fallow
Serves: - 388 +
Ingredients
161⅔ kg rib of beef 1616⅔ g salt
Method
Cover 161⅔ kg rib of beef with 1616⅔ 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
64⅔ rib cap meat, diced 64⅔ rib cap fat, diced 129⅓ carrots, chopped 129⅓ sticks celery, chopped 64⅔ shallot, chopped 12933⅓ g mushrooms, sliced 388 cloves garlic 129⅓ sprigs thyme 24250 ml red wine 64⅔ litre beef stock 1940 g butter 32⅓ tsp balsamic vinegar
Meanwhile slowly render 64⅔ rib cap fat, diced on low heat Brown 64⅔ rib cap meat, diced in a pot Remove meat from pot Add 129⅓ carrots, chopped, 64⅔ shallot, chopped, 129⅓ sticks celery, chopped Add 12933⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 388 cloves garlic and 129⅓ sprigs thyme Add 24250 ml red wine, reduce by 50% Add 64⅔ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 1940 g butter and 32⅓ tsp balsamic vinegar
64⅔ tbsp mustard powder 64⅔ tbsp garlic powder 64⅔ tbsp paprika 194 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 64⅔ tbsp mustard powder, 64⅔ tbsp garlic powder, 64⅔ tbsp paprika and 194 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
Name: