Link: youtu.be
Origin: Fallow
Serves: - 422 +
Ingredients
175⅚ kg rib of beef 1758⅓ g salt
Method
Cover 175⅚ kg rib of beef with 1758⅓ 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
70⅓ rib cap meat, diced 70⅓ rib cap fat, diced 140⅔ carrots, chopped 140⅔ sticks celery, chopped 70⅓ shallot, chopped 14066⅔ g mushrooms, sliced 422 cloves garlic 140⅔ sprigs thyme 26375 ml red wine 70⅓ litre beef stock 2110 g butter 35⅙ tsp balsamic vinegar
Meanwhile slowly render 70⅓ rib cap fat, diced on low heat Brown 70⅓ rib cap meat, diced in a pot Remove meat from pot Add 140⅔ carrots, chopped, 70⅓ shallot, chopped, 140⅔ sticks celery, chopped Add 14066⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 422 cloves garlic and 140⅔ sprigs thyme Add 26375 ml red wine, reduce by 50% Add 70⅓ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 2110 g butter and 35⅙ tsp balsamic vinegar
70⅓ tbsp mustard powder 70⅓ tbsp garlic powder 70⅓ tbsp paprika 211 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 70⅓ tbsp mustard powder, 70⅓ tbsp garlic powder, 70⅓ tbsp paprika and 211 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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