Link: youtu.be
Origin: Fallow
Serves: - 478 +
Ingredients
199⅙ kg rib of beef 1991⅔ g salt
Method
Cover 199⅙ kg rib of beef with 1991⅔ 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
79⅔ rib cap meat, diced 79⅔ rib cap fat, diced 159⅓ carrots, chopped 159⅓ sticks celery, chopped 79⅔ shallot, chopped 15933⅓ g mushrooms, sliced 478 cloves garlic 159⅓ sprigs thyme 29875 ml red wine 79⅔ litre beef stock 2390 g butter 39⅚ tsp balsamic vinegar
Meanwhile slowly render 79⅔ rib cap fat, diced on low heat Brown 79⅔ rib cap meat, diced in a pot Remove meat from pot Add 159⅓ carrots, chopped, 79⅔ shallot, chopped, 159⅓ sticks celery, chopped Add 15933⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 478 cloves garlic and 159⅓ sprigs thyme Add 29875 ml red wine, reduce by 50% Add 79⅔ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 2390 g butter and 39⅚ tsp balsamic vinegar
79⅔ tbsp mustard powder 79⅔ tbsp garlic powder 79⅔ tbsp paprika 239 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 79⅔ tbsp mustard powder, 79⅔ tbsp garlic powder, 79⅔ tbsp paprika and 239 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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