Link: youtu.be
Origin: Fallow
Serves: - 40 +
Ingredients
16⅔ kg rib of beef 166⅔ g salt
Method
Cover 16⅔ kg rib of beef with 166⅔ 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
6⅔ rib cap meat, diced 6⅔ rib cap fat, diced 13⅓ carrots, chopped 13⅓ sticks celery, chopped 6⅔ shallot, chopped 1333⅓ g mushrooms, sliced 40 cloves garlic 13⅓ sprigs thyme 2500 ml red wine 6⅔ litre beef stock 200 g butter 3⅓ tsp balsamic vinegar
Meanwhile slowly render 6⅔ rib cap fat, diced on low heat Brown 6⅔ rib cap meat, diced in a pot Remove meat from pot Add 13⅓ carrots, chopped, 6⅔ shallot, chopped, 13⅓ sticks celery, chopped Add 1333⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 40 cloves garlic and 13⅓ sprigs thyme Add 2500 ml red wine, reduce by 50% Add 6⅔ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 200 g butter and 3⅓ tsp balsamic vinegar
6⅔ tbsp mustard powder 6⅔ tbsp garlic powder 6⅔ tbsp paprika 20 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 6⅔ tbsp mustard powder, 6⅔ tbsp garlic powder, 6⅔ tbsp paprika and 20 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
Name: