Link: youtu.be
Origin: Fallow
Serves: - 436 +
Ingredients
181⅔ kg rib of beef 1816⅔ g salt
Method
Cover 181⅔ kg rib of beef with 1816⅔ 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
72⅔ rib cap meat, diced 72⅔ rib cap fat, diced 145⅓ carrots, chopped 145⅓ sticks celery, chopped 72⅔ shallot, chopped 14533⅓ g mushrooms, sliced 436 cloves garlic 145⅓ sprigs thyme 27250 ml red wine 72⅔ litre beef stock 2180 g butter 36⅓ tsp balsamic vinegar
Meanwhile slowly render 72⅔ rib cap fat, diced on low heat Brown 72⅔ rib cap meat, diced in a pot Remove meat from pot Add 145⅓ carrots, chopped, 72⅔ shallot, chopped, 145⅓ sticks celery, chopped Add 14533⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 436 cloves garlic and 145⅓ sprigs thyme Add 27250 ml red wine, reduce by 50% Add 72⅔ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 2180 g butter and 36⅓ tsp balsamic vinegar
72⅔ tbsp mustard powder 72⅔ tbsp garlic powder 72⅔ tbsp paprika 218 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 72⅔ tbsp mustard powder, 72⅔ tbsp garlic powder, 72⅔ tbsp paprika and 218 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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