Link: youtu.be
Origin: Fallow
Serves: - 394 +
Ingredients
164⅙ kg rib of beef 1641⅔ g salt
Method
Cover 164⅙ kg rib of beef with 1641⅔ 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
65⅔ rib cap meat, diced 65⅔ rib cap fat, diced 131⅓ carrots, chopped 131⅓ sticks celery, chopped 65⅔ shallot, chopped 13133⅓ g mushrooms, sliced 394 cloves garlic 131⅓ sprigs thyme 24625 ml red wine 65⅔ litre beef stock 1970 g butter 32⅚ tsp balsamic vinegar
Meanwhile slowly render 65⅔ rib cap fat, diced on low heat Brown 65⅔ rib cap meat, diced in a pot Remove meat from pot Add 131⅓ carrots, chopped, 65⅔ shallot, chopped, 131⅓ sticks celery, chopped Add 13133⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 394 cloves garlic and 131⅓ sprigs thyme Add 24625 ml red wine, reduce by 50% Add 65⅔ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 1970 g butter and 32⅚ tsp balsamic vinegar
65⅔ tbsp mustard powder 65⅔ tbsp garlic powder 65⅔ tbsp paprika 197 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 65⅔ tbsp mustard powder, 65⅔ tbsp garlic powder, 65⅔ tbsp paprika and 197 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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