Link: youtu.be
Origin: Fallow
Serves: - 452 +
Ingredients
188⅓ kg rib of beef 1883⅓ g salt
Method
Cover 188⅓ kg rib of beef with 1883⅓ 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
75⅓ rib cap meat, diced 75⅓ rib cap fat, diced 150⅔ carrots, chopped 150⅔ sticks celery, chopped 75⅓ shallot, chopped 15066⅔ g mushrooms, sliced 452 cloves garlic 150⅔ sprigs thyme 28250 ml red wine 75⅓ litre beef stock 2260 g butter 37⅔ tsp balsamic vinegar
Meanwhile slowly render 75⅓ rib cap fat, diced on low heat Brown 75⅓ rib cap meat, diced in a pot Remove meat from pot Add 150⅔ carrots, chopped, 75⅓ shallot, chopped, 150⅔ sticks celery, chopped Add 15066⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 452 cloves garlic and 150⅔ sprigs thyme Add 28250 ml red wine, reduce by 50% Add 75⅓ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 2260 g butter and 37⅔ tsp balsamic vinegar
75⅓ tbsp mustard powder 75⅓ tbsp garlic powder 75⅓ tbsp paprika 226 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 75⅓ tbsp mustard powder, 75⅓ tbsp garlic powder, 75⅓ tbsp paprika and 226 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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