Link: youtu.be
Origin: Fallow
Serves: - 416 +
Ingredients
173⅓ kg rib of beef 1733⅓ g salt
Method
Cover 173⅓ kg rib of beef with 1733⅓ 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
69⅓ rib cap meat, diced 69⅓ rib cap fat, diced 138⅔ carrots, chopped 138⅔ sticks celery, chopped 69⅓ shallot, chopped 13866⅔ g mushrooms, sliced 416 cloves garlic 138⅔ sprigs thyme 26000 ml red wine 69⅓ litre beef stock 2080 g butter 34⅔ tsp balsamic vinegar
Meanwhile slowly render 69⅓ rib cap fat, diced on low heat Brown 69⅓ rib cap meat, diced in a pot Remove meat from pot Add 138⅔ carrots, chopped, 69⅓ shallot, chopped, 138⅔ sticks celery, chopped Add 13866⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 416 cloves garlic and 138⅔ sprigs thyme Add 26000 ml red wine, reduce by 50% Add 69⅓ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 2080 g butter and 34⅔ tsp balsamic vinegar
69⅓ tbsp mustard powder 69⅓ tbsp garlic powder 69⅓ tbsp paprika 208 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 69⅓ tbsp mustard powder, 69⅓ tbsp garlic powder, 69⅓ tbsp paprika and 208 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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