Link: youtu.be
Origin: Fallow
Serves: - 44 +
Ingredients
18⅓ kg rib of beef 183⅓ g salt
Method
Cover 18⅓ kg rib of beef with 183⅓ 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
7⅓ rib cap meat, diced 7⅓ rib cap fat, diced 14⅔ carrots, chopped 14⅔ sticks celery, chopped 7⅓ shallot, chopped 1466⅔ g mushrooms, sliced 44 cloves garlic 14⅔ sprigs thyme 2750 ml red wine 7⅓ litre beef stock 220 g butter 3⅔ tsp balsamic vinegar
Meanwhile slowly render 7⅓ rib cap fat, diced on low heat Brown 7⅓ rib cap meat, diced in a pot Remove meat from pot Add 14⅔ carrots, chopped, 7⅓ shallot, chopped, 14⅔ sticks celery, chopped Add 1466⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 44 cloves garlic and 14⅔ sprigs thyme Add 2750 ml red wine, reduce by 50% Add 7⅓ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 220 g butter and 3⅔ tsp balsamic vinegar
7⅓ tbsp mustard powder 7⅓ tbsp garlic powder 7⅓ tbsp paprika 22 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 7⅓ tbsp mustard powder, 7⅓ tbsp garlic powder, 7⅓ tbsp paprika and 22 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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