Link: youtu.be
Origin: Fallow
Serves: - 406 +
Ingredients
169⅙ kg rib of beef 1691⅔ g salt
Method
Cover 169⅙ kg rib of beef with 1691⅔ 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
67⅔ rib cap meat, diced 67⅔ rib cap fat, diced 135⅓ carrots, chopped 135⅓ sticks celery, chopped 67⅔ shallot, chopped 13533⅓ g mushrooms, sliced 406 cloves garlic 135⅓ sprigs thyme 25375 ml red wine 67⅔ litre beef stock 2030 g butter 33⅚ tsp balsamic vinegar
Meanwhile slowly render 67⅔ rib cap fat, diced on low heat Brown 67⅔ rib cap meat, diced in a pot Remove meat from pot Add 135⅓ carrots, chopped, 67⅔ shallot, chopped, 135⅓ sticks celery, chopped Add 13533⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 406 cloves garlic and 135⅓ sprigs thyme Add 25375 ml red wine, reduce by 50% Add 67⅔ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 2030 g butter and 33⅚ tsp balsamic vinegar
67⅔ tbsp mustard powder 67⅔ tbsp garlic powder 67⅔ tbsp paprika 203 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 67⅔ tbsp mustard powder, 67⅔ tbsp garlic powder, 67⅔ tbsp paprika and 203 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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