Link: youtu.be
Origin: Fallow
Serves: - 46 +
Ingredients
19⅙ kg rib of beef 191⅔ g salt
Method
Cover 19⅙ kg rib of beef with 191⅔ 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
7⅔ rib cap meat, diced 7⅔ rib cap fat, diced 15⅓ carrots, chopped 15⅓ sticks celery, chopped 7⅔ shallot, chopped 1533⅓ g mushrooms, sliced 46 cloves garlic 15⅓ sprigs thyme 2875 ml red wine 7⅔ litre beef stock 230 g butter 3⅚ tsp balsamic vinegar
Meanwhile slowly render 7⅔ rib cap fat, diced on low heat Brown 7⅔ rib cap meat, diced in a pot Remove meat from pot Add 15⅓ carrots, chopped, 7⅔ shallot, chopped, 15⅓ sticks celery, chopped Add 1533⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 46 cloves garlic and 15⅓ sprigs thyme Add 2875 ml red wine, reduce by 50% Add 7⅔ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 230 g butter and 3⅚ tsp balsamic vinegar
7⅔ tbsp mustard powder 7⅔ tbsp garlic powder 7⅔ tbsp paprika 23 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 7⅔ tbsp mustard powder, 7⅔ tbsp garlic powder, 7⅔ tbsp paprika and 23 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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