Link: youtu.be
Origin: Fallow
Serves: - 482 +
Ingredients
200⅚ kg rib of beef 2008⅓ g salt
Method
Cover 200⅚ kg rib of beef with 2008⅓ 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
80⅓ rib cap meat, diced 80⅓ rib cap fat, diced 160⅔ carrots, chopped 160⅔ sticks celery, chopped 80⅓ shallot, chopped 16066⅔ g mushrooms, sliced 482 cloves garlic 160⅔ sprigs thyme 30125 ml red wine 80⅓ litre beef stock 2410 g butter 40⅙ tsp balsamic vinegar
Meanwhile slowly render 80⅓ rib cap fat, diced on low heat Brown 80⅓ rib cap meat, diced in a pot Remove meat from pot Add 160⅔ carrots, chopped, 80⅓ shallot, chopped, 160⅔ sticks celery, chopped Add 16066⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 482 cloves garlic and 160⅔ sprigs thyme Add 30125 ml red wine, reduce by 50% Add 80⅓ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 2410 g butter and 40⅙ tsp balsamic vinegar
80⅓ tbsp mustard powder 80⅓ tbsp garlic powder 80⅓ tbsp paprika 241 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 80⅓ tbsp mustard powder, 80⅓ tbsp garlic powder, 80⅓ tbsp paprika and 241 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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