Link: youtu.be
Origin: Fallow
Serves: - 488 +
Ingredients
203⅓ kg rib of beef 2033⅓ g salt
Method
Cover 203⅓ kg rib of beef with 2033⅓ 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
81⅓ rib cap meat, diced 81⅓ rib cap fat, diced 162⅔ carrots, chopped 162⅔ sticks celery, chopped 81⅓ shallot, chopped 16266⅔ g mushrooms, sliced 488 cloves garlic 162⅔ sprigs thyme 30500 ml red wine 81⅓ litre beef stock 2440 g butter 40⅔ tsp balsamic vinegar
Meanwhile slowly render 81⅓ rib cap fat, diced on low heat Brown 81⅓ rib cap meat, diced in a pot Remove meat from pot Add 162⅔ carrots, chopped, 81⅓ shallot, chopped, 162⅔ sticks celery, chopped Add 16266⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 488 cloves garlic and 162⅔ sprigs thyme Add 30500 ml red wine, reduce by 50% Add 81⅓ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 2440 g butter and 40⅔ tsp balsamic vinegar
81⅓ tbsp mustard powder 81⅓ tbsp garlic powder 81⅓ tbsp paprika 244 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 81⅓ tbsp mustard powder, 81⅓ tbsp garlic powder, 81⅓ tbsp paprika and 244 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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