Link: youtu.be
Origin: Fallow
Serves: - 472 +
Ingredients
196⅔ kg rib of beef 1966⅔ g salt
Method
Cover 196⅔ kg rib of beef with 1966⅔ 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
78⅔ rib cap meat, diced 78⅔ rib cap fat, diced 157⅓ carrots, chopped 157⅓ sticks celery, chopped 78⅔ shallot, chopped 15733⅓ g mushrooms, sliced 472 cloves garlic 157⅓ sprigs thyme 29500 ml red wine 78⅔ litre beef stock 2360 g butter 39⅓ tsp balsamic vinegar
Meanwhile slowly render 78⅔ rib cap fat, diced on low heat Brown 78⅔ rib cap meat, diced in a pot Remove meat from pot Add 157⅓ carrots, chopped, 78⅔ shallot, chopped, 157⅓ sticks celery, chopped Add 15733⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 472 cloves garlic and 157⅓ sprigs thyme Add 29500 ml red wine, reduce by 50% Add 78⅔ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 2360 g butter and 39⅓ tsp balsamic vinegar
78⅔ tbsp mustard powder 78⅔ tbsp garlic powder 78⅔ tbsp paprika 236 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 78⅔ tbsp mustard powder, 78⅔ tbsp garlic powder, 78⅔ tbsp paprika and 236 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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