Link: youtu.be
Origin: Fallow
Serves: - 476 +
Ingredients
198⅓ kg rib of beef 1983⅓ g salt
Method
Cover 198⅓ kg rib of beef with 1983⅓ 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
79⅓ rib cap meat, diced 79⅓ rib cap fat, diced 158⅔ carrots, chopped 158⅔ sticks celery, chopped 79⅓ shallot, chopped 15866⅔ g mushrooms, sliced 476 cloves garlic 158⅔ sprigs thyme 29750 ml red wine 79⅓ litre beef stock 2380 g butter 39⅔ tsp balsamic vinegar
Meanwhile slowly render 79⅓ rib cap fat, diced on low heat Brown 79⅓ rib cap meat, diced in a pot Remove meat from pot Add 158⅔ carrots, chopped, 79⅓ shallot, chopped, 158⅔ sticks celery, chopped Add 15866⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 476 cloves garlic and 158⅔ sprigs thyme Add 29750 ml red wine, reduce by 50% Add 79⅓ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 2380 g butter and 39⅔ tsp balsamic vinegar
79⅓ tbsp mustard powder 79⅓ tbsp garlic powder 79⅓ tbsp paprika 238 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 79⅓ tbsp mustard powder, 79⅓ tbsp garlic powder, 79⅓ tbsp paprika and 238 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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