Link: youtu.be
Origin: Fallow
Serves: - 418 +
Ingredients
174⅙ kg rib of beef 1741⅔ g salt
Method
Cover 174⅙ kg rib of beef with 1741⅔ 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
69⅔ rib cap meat, diced 69⅔ rib cap fat, diced 139⅓ carrots, chopped 139⅓ sticks celery, chopped 69⅔ shallot, chopped 13933⅓ g mushrooms, sliced 418 cloves garlic 139⅓ sprigs thyme 26125 ml red wine 69⅔ litre beef stock 2090 g butter 34⅚ tsp balsamic vinegar
Meanwhile slowly render 69⅔ rib cap fat, diced on low heat Brown 69⅔ rib cap meat, diced in a pot Remove meat from pot Add 139⅓ carrots, chopped, 69⅔ shallot, chopped, 139⅓ sticks celery, chopped Add 13933⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 418 cloves garlic and 139⅓ sprigs thyme Add 26125 ml red wine, reduce by 50% Add 69⅔ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 2090 g butter and 34⅚ tsp balsamic vinegar
69⅔ tbsp mustard powder 69⅔ tbsp garlic powder 69⅔ tbsp paprika 209 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 69⅔ tbsp mustard powder, 69⅔ tbsp garlic powder, 69⅔ tbsp paprika and 209 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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