Link: youtu.be
Origin: Fallow
Serves: - 412 +
Ingredients
171⅔ kg rib of beef 1716⅔ g salt
Method
Cover 171⅔ kg rib of beef with 1716⅔ 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
68⅔ rib cap meat, diced 68⅔ rib cap fat, diced 137⅓ carrots, chopped 137⅓ sticks celery, chopped 68⅔ shallot, chopped 13733⅓ g mushrooms, sliced 412 cloves garlic 137⅓ sprigs thyme 25750 ml red wine 68⅔ litre beef stock 2060 g butter 34⅓ tsp balsamic vinegar
Meanwhile slowly render 68⅔ rib cap fat, diced on low heat Brown 68⅔ rib cap meat, diced in a pot Remove meat from pot Add 137⅓ carrots, chopped, 68⅔ shallot, chopped, 137⅓ sticks celery, chopped Add 13733⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 412 cloves garlic and 137⅓ sprigs thyme Add 25750 ml red wine, reduce by 50% Add 68⅔ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 2060 g butter and 34⅓ tsp balsamic vinegar
68⅔ tbsp mustard powder 68⅔ tbsp garlic powder 68⅔ tbsp paprika 206 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 68⅔ tbsp mustard powder, 68⅔ tbsp garlic powder, 68⅔ tbsp paprika and 206 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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