Link: youtu.be
Origin: Fallow
Serves: - 424 +
Ingredients
176⅔ kg rib of beef 1766⅔ g salt
Method
Cover 176⅔ kg rib of beef with 1766⅔ 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
70⅔ rib cap meat, diced 70⅔ rib cap fat, diced 141⅓ carrots, chopped 141⅓ sticks celery, chopped 70⅔ shallot, chopped 14133⅓ g mushrooms, sliced 424 cloves garlic 141⅓ sprigs thyme 26500 ml red wine 70⅔ litre beef stock 2120 g butter 35⅓ tsp balsamic vinegar
Meanwhile slowly render 70⅔ rib cap fat, diced on low heat Brown 70⅔ rib cap meat, diced in a pot Remove meat from pot Add 141⅓ carrots, chopped, 70⅔ shallot, chopped, 141⅓ sticks celery, chopped Add 14133⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 424 cloves garlic and 141⅓ sprigs thyme Add 26500 ml red wine, reduce by 50% Add 70⅔ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 2120 g butter and 35⅓ tsp balsamic vinegar
70⅔ tbsp mustard powder 70⅔ tbsp garlic powder 70⅔ tbsp paprika 212 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 70⅔ tbsp mustard powder, 70⅔ tbsp garlic powder, 70⅔ tbsp paprika and 212 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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