Link: youtu.be
Origin: Fallow
Serves: - 460 +
Ingredients
191⅔ kg rib of beef 1916⅔ g salt
Method
Cover 191⅔ kg rib of beef with 1916⅔ 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
76⅔ rib cap meat, diced 76⅔ rib cap fat, diced 153⅓ carrots, chopped 153⅓ sticks celery, chopped 76⅔ shallot, chopped 15333⅓ g mushrooms, sliced 460 cloves garlic 153⅓ sprigs thyme 28750 ml red wine 76⅔ litre beef stock 2300 g butter 38⅓ tsp balsamic vinegar
Meanwhile slowly render 76⅔ rib cap fat, diced on low heat Brown 76⅔ rib cap meat, diced in a pot Remove meat from pot Add 153⅓ carrots, chopped, 76⅔ shallot, chopped, 153⅓ sticks celery, chopped Add 15333⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 460 cloves garlic and 153⅓ sprigs thyme Add 28750 ml red wine, reduce by 50% Add 76⅔ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 2300 g butter and 38⅓ tsp balsamic vinegar
76⅔ tbsp mustard powder 76⅔ tbsp garlic powder 76⅔ tbsp paprika 230 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 76⅔ tbsp mustard powder, 76⅔ tbsp garlic powder, 76⅔ tbsp paprika and 230 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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