Link: youtu.be
Origin: Fallow
Serves: - 442 +
Ingredients
184⅙ kg rib of beef 1841⅔ g salt
Method
Cover 184⅙ kg rib of beef with 1841⅔ 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
73⅔ rib cap meat, diced 73⅔ rib cap fat, diced 147⅓ carrots, chopped 147⅓ sticks celery, chopped 73⅔ shallot, chopped 14733⅓ g mushrooms, sliced 442 cloves garlic 147⅓ sprigs thyme 27625 ml red wine 73⅔ litre beef stock 2210 g butter 36⅚ tsp balsamic vinegar
Meanwhile slowly render 73⅔ rib cap fat, diced on low heat Brown 73⅔ rib cap meat, diced in a pot Remove meat from pot Add 147⅓ carrots, chopped, 73⅔ shallot, chopped, 147⅓ sticks celery, chopped Add 14733⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 442 cloves garlic and 147⅓ sprigs thyme Add 27625 ml red wine, reduce by 50% Add 73⅔ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 2210 g butter and 36⅚ tsp balsamic vinegar
73⅔ tbsp mustard powder 73⅔ tbsp garlic powder 73⅔ tbsp paprika 221 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 73⅔ tbsp mustard powder, 73⅔ tbsp garlic powder, 73⅔ tbsp paprika and 221 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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