Link: youtu.be
Origin: Fallow
Serves: - 440 +
Ingredients
183⅓ kg rib of beef 1833⅓ g salt
Method
Cover 183⅓ kg rib of beef with 1833⅓ 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
73⅓ rib cap meat, diced 73⅓ rib cap fat, diced 146⅔ carrots, chopped 146⅔ sticks celery, chopped 73⅓ shallot, chopped 14666⅔ g mushrooms, sliced 440 cloves garlic 146⅔ sprigs thyme 27500 ml red wine 73⅓ litre beef stock 2200 g butter 36⅔ tsp balsamic vinegar
Meanwhile slowly render 73⅓ rib cap fat, diced on low heat Brown 73⅓ rib cap meat, diced in a pot Remove meat from pot Add 146⅔ carrots, chopped, 73⅓ shallot, chopped, 146⅔ sticks celery, chopped Add 14666⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 440 cloves garlic and 146⅔ sprigs thyme Add 27500 ml red wine, reduce by 50% Add 73⅓ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 2200 g butter and 36⅔ tsp balsamic vinegar
73⅓ tbsp mustard powder 73⅓ tbsp garlic powder 73⅓ tbsp paprika 220 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 73⅓ tbsp mustard powder, 73⅓ tbsp garlic powder, 73⅓ tbsp paprika and 220 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
Name: