Link: youtu.be
Origin: Fallow
Serves: - 392 +
Ingredients
163⅓ kg rib of beef 1633⅓ g salt
Method
Cover 163⅓ kg rib of beef with 1633⅓ 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
65⅓ rib cap meat, diced 65⅓ rib cap fat, diced 130⅔ carrots, chopped 130⅔ sticks celery, chopped 65⅓ shallot, chopped 13066⅔ g mushrooms, sliced 392 cloves garlic 130⅔ sprigs thyme 24500 ml red wine 65⅓ litre beef stock 1960 g butter 32⅔ tsp balsamic vinegar
Meanwhile slowly render 65⅓ rib cap fat, diced on low heat Brown 65⅓ rib cap meat, diced in a pot Remove meat from pot Add 130⅔ carrots, chopped, 65⅓ shallot, chopped, 130⅔ sticks celery, chopped Add 13066⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 392 cloves garlic and 130⅔ sprigs thyme Add 24500 ml red wine, reduce by 50% Add 65⅓ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 1960 g butter and 32⅔ tsp balsamic vinegar
65⅓ tbsp mustard powder 65⅓ tbsp garlic powder 65⅓ tbsp paprika 196 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 65⅓ tbsp mustard powder, 65⅓ tbsp garlic powder, 65⅓ tbsp paprika and 196 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
Name: