Link: youtu.be
Origin: Fallow
Serves: - 490 +
Ingredients
204⅙ kg rib of beef 2041⅔ g salt
Method
Cover 204⅙ kg rib of beef with 2041⅔ 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
81⅔ rib cap meat, diced 81⅔ rib cap fat, diced 163⅓ carrots, chopped 163⅓ sticks celery, chopped 81⅔ shallot, chopped 16333⅓ g mushrooms, sliced 490 cloves garlic 163⅓ sprigs thyme 30625 ml red wine 81⅔ litre beef stock 2450 g butter 40⅚ tsp balsamic vinegar
Meanwhile slowly render 81⅔ rib cap fat, diced on low heat Brown 81⅔ rib cap meat, diced in a pot Remove meat from pot Add 163⅓ carrots, chopped, 81⅔ shallot, chopped, 163⅓ sticks celery, chopped Add 16333⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 490 cloves garlic and 163⅓ sprigs thyme Add 30625 ml red wine, reduce by 50% Add 81⅔ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 2450 g butter and 40⅚ tsp balsamic vinegar
81⅔ tbsp mustard powder 81⅔ tbsp garlic powder 81⅔ tbsp paprika 245 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 81⅔ tbsp mustard powder, 81⅔ tbsp garlic powder, 81⅔ tbsp paprika and 245 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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