Link: youtu.be
Origin: Fallow
Serves: - 398 +
Ingredients
165⅚ kg rib of beef 1658⅓ g salt
Method
Cover 165⅚ kg rib of beef with 1658⅓ 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
66⅓ rib cap meat, diced 66⅓ rib cap fat, diced 132⅔ carrots, chopped 132⅔ sticks celery, chopped 66⅓ shallot, chopped 13266⅔ g mushrooms, sliced 398 cloves garlic 132⅔ sprigs thyme 24875 ml red wine 66⅓ litre beef stock 1990 g butter 33⅙ tsp balsamic vinegar
Meanwhile slowly render 66⅓ rib cap fat, diced on low heat Brown 66⅓ rib cap meat, diced in a pot Remove meat from pot Add 132⅔ carrots, chopped, 66⅓ shallot, chopped, 132⅔ sticks celery, chopped Add 13266⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 398 cloves garlic and 132⅔ sprigs thyme Add 24875 ml red wine, reduce by 50% Add 66⅓ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 1990 g butter and 33⅙ tsp balsamic vinegar
66⅓ tbsp mustard powder 66⅓ tbsp garlic powder 66⅓ tbsp paprika 199 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 66⅓ tbsp mustard powder, 66⅓ tbsp garlic powder, 66⅓ tbsp paprika and 199 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
Name: