Link: youtu.be
Origin: Fallow
Serves: - 458 +
Ingredients
190⅚ kg rib of beef 1908⅓ g salt
Method
Cover 190⅚ kg rib of beef with 1908⅓ 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
76⅓ rib cap meat, diced 76⅓ rib cap fat, diced 152⅔ carrots, chopped 152⅔ sticks celery, chopped 76⅓ shallot, chopped 15266⅔ g mushrooms, sliced 458 cloves garlic 152⅔ sprigs thyme 28625 ml red wine 76⅓ litre beef stock 2290 g butter 38⅙ tsp balsamic vinegar
Meanwhile slowly render 76⅓ rib cap fat, diced on low heat Brown 76⅓ rib cap meat, diced in a pot Remove meat from pot Add 152⅔ carrots, chopped, 76⅓ shallot, chopped, 152⅔ sticks celery, chopped Add 15266⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 458 cloves garlic and 152⅔ sprigs thyme Add 28625 ml red wine, reduce by 50% Add 76⅓ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 2290 g butter and 38⅙ tsp balsamic vinegar
76⅓ tbsp mustard powder 76⅓ tbsp garlic powder 76⅓ tbsp paprika 229 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 76⅓ tbsp mustard powder, 76⅓ tbsp garlic powder, 76⅓ tbsp paprika and 229 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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