Link: youtu.be
Origin: Fallow
Serves: - 410 +
Ingredients
170⅚ kg rib of beef 1708⅓ g salt
Method
Cover 170⅚ kg rib of beef with 1708⅓ 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
68⅓ rib cap meat, diced 68⅓ rib cap fat, diced 136⅔ carrots, chopped 136⅔ sticks celery, chopped 68⅓ shallot, chopped 13666⅔ g mushrooms, sliced 410 cloves garlic 136⅔ sprigs thyme 25625 ml red wine 68⅓ litre beef stock 2050 g butter 34⅙ tsp balsamic vinegar
Meanwhile slowly render 68⅓ rib cap fat, diced on low heat Brown 68⅓ rib cap meat, diced in a pot Remove meat from pot Add 136⅔ carrots, chopped, 68⅓ shallot, chopped, 136⅔ sticks celery, chopped Add 13666⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 410 cloves garlic and 136⅔ sprigs thyme Add 25625 ml red wine, reduce by 50% Add 68⅓ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 2050 g butter and 34⅙ tsp balsamic vinegar
68⅓ tbsp mustard powder 68⅓ tbsp garlic powder 68⅓ tbsp paprika 205 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 68⅓ tbsp mustard powder, 68⅓ tbsp garlic powder, 68⅓ tbsp paprika and 205 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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