Link: youtu.be
Origin: Fallow
Serves: - 434 +
Ingredients
180⅚ kg rib of beef 1808⅓ g salt
Method
Cover 180⅚ kg rib of beef with 1808⅓ 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
72⅓ rib cap meat, diced 72⅓ rib cap fat, diced 144⅔ carrots, chopped 144⅔ sticks celery, chopped 72⅓ shallot, chopped 14466⅔ g mushrooms, sliced 434 cloves garlic 144⅔ sprigs thyme 27125 ml red wine 72⅓ litre beef stock 2170 g butter 36⅙ tsp balsamic vinegar
Meanwhile slowly render 72⅓ rib cap fat, diced on low heat Brown 72⅓ rib cap meat, diced in a pot Remove meat from pot Add 144⅔ carrots, chopped, 72⅓ shallot, chopped, 144⅔ sticks celery, chopped Add 14466⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 434 cloves garlic and 144⅔ sprigs thyme Add 27125 ml red wine, reduce by 50% Add 72⅓ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 2170 g butter and 36⅙ tsp balsamic vinegar
72⅓ tbsp mustard powder 72⅓ tbsp garlic powder 72⅓ tbsp paprika 217 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 72⅓ tbsp mustard powder, 72⅓ tbsp garlic powder, 72⅓ tbsp paprika and 217 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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