Link: youtu.be
Origin: Fallow
Serves: - 446 +
Ingredients
185⅚ kg rib of beef 1858⅓ g salt
Method
Cover 185⅚ kg rib of beef with 1858⅓ 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
74⅓ rib cap meat, diced 74⅓ rib cap fat, diced 148⅔ carrots, chopped 148⅔ sticks celery, chopped 74⅓ shallot, chopped 14866⅔ g mushrooms, sliced 446 cloves garlic 148⅔ sprigs thyme 27875 ml red wine 74⅓ litre beef stock 2230 g butter 37⅙ tsp balsamic vinegar
Meanwhile slowly render 74⅓ rib cap fat, diced on low heat Brown 74⅓ rib cap meat, diced in a pot Remove meat from pot Add 148⅔ carrots, chopped, 74⅓ shallot, chopped, 148⅔ sticks celery, chopped Add 14866⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 446 cloves garlic and 148⅔ sprigs thyme Add 27875 ml red wine, reduce by 50% Add 74⅓ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 2230 g butter and 37⅙ tsp balsamic vinegar
74⅓ tbsp mustard powder 74⅓ tbsp garlic powder 74⅓ tbsp paprika 223 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 74⅓ tbsp mustard powder, 74⅓ tbsp garlic powder, 74⅓ tbsp paprika and 223 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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