Link: youtu.be
Origin: Fallow
Serves: - 454 +
Ingredients
189⅙ kg rib of beef 1891⅔ g salt
Method
Cover 189⅙ kg rib of beef with 1891⅔ 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
75⅔ rib cap meat, diced 75⅔ rib cap fat, diced 151⅓ carrots, chopped 151⅓ sticks celery, chopped 75⅔ shallot, chopped 15133⅓ g mushrooms, sliced 454 cloves garlic 151⅓ sprigs thyme 28375 ml red wine 75⅔ litre beef stock 2270 g butter 37⅚ tsp balsamic vinegar
Meanwhile slowly render 75⅔ rib cap fat, diced on low heat Brown 75⅔ rib cap meat, diced in a pot Remove meat from pot Add 151⅓ carrots, chopped, 75⅔ shallot, chopped, 151⅓ sticks celery, chopped Add 15133⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 454 cloves garlic and 151⅓ sprigs thyme Add 28375 ml red wine, reduce by 50% Add 75⅔ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 2270 g butter and 37⅚ tsp balsamic vinegar
75⅔ tbsp mustard powder 75⅔ tbsp garlic powder 75⅔ tbsp paprika 227 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 75⅔ tbsp mustard powder, 75⅔ tbsp garlic powder, 75⅔ tbsp paprika and 227 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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