Link: youtu.be
Origin: Fallow
Serves: - 466 +
Ingredients
194⅙ kg rib of beef 1941⅔ g salt
Method
Cover 194⅙ kg rib of beef with 1941⅔ 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
77⅔ rib cap meat, diced 77⅔ rib cap fat, diced 155⅓ carrots, chopped 155⅓ sticks celery, chopped 77⅔ shallot, chopped 15533⅓ g mushrooms, sliced 466 cloves garlic 155⅓ sprigs thyme 29125 ml red wine 77⅔ litre beef stock 2330 g butter 38⅚ tsp balsamic vinegar
Meanwhile slowly render 77⅔ rib cap fat, diced on low heat Brown 77⅔ rib cap meat, diced in a pot Remove meat from pot Add 155⅓ carrots, chopped, 77⅔ shallot, chopped, 155⅓ sticks celery, chopped Add 15533⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 466 cloves garlic and 155⅓ sprigs thyme Add 29125 ml red wine, reduce by 50% Add 77⅔ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 2330 g butter and 38⅚ tsp balsamic vinegar
77⅔ tbsp mustard powder 77⅔ tbsp garlic powder 77⅔ tbsp paprika 233 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 77⅔ tbsp mustard powder, 77⅔ tbsp garlic powder, 77⅔ tbsp paprika and 233 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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