Link: youtu.be
Origin: Fallow
Serves: - 400 +
Ingredients
166⅔ kg rib of beef 1666⅔ g salt
Method
Cover 166⅔ kg rib of beef with 1666⅔ 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
66⅔ rib cap meat, diced 66⅔ rib cap fat, diced 133⅓ carrots, chopped 133⅓ sticks celery, chopped 66⅔ shallot, chopped 13333⅓ g mushrooms, sliced 400 cloves garlic 133⅓ sprigs thyme 25000 ml red wine 66⅔ litre beef stock 2000 g butter 33⅓ tsp balsamic vinegar
Meanwhile slowly render 66⅔ rib cap fat, diced on low heat Brown 66⅔ rib cap meat, diced in a pot Remove meat from pot Add 133⅓ carrots, chopped, 66⅔ shallot, chopped, 133⅓ sticks celery, chopped Add 13333⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 400 cloves garlic and 133⅓ sprigs thyme Add 25000 ml red wine, reduce by 50% Add 66⅔ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 2000 g butter and 33⅓ tsp balsamic vinegar
66⅔ tbsp mustard powder 66⅔ tbsp garlic powder 66⅔ tbsp paprika 200 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 66⅔ tbsp mustard powder, 66⅔ tbsp garlic powder, 66⅔ tbsp paprika and 200 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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