Link: youtu.be
Origin: Fallow
Serves: - 494 +
Ingredients
205⅚ kg rib of beef 2058⅓ g salt
Method
Cover 205⅚ kg rib of beef with 2058⅓ 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
82⅓ rib cap meat, diced 82⅓ rib cap fat, diced 164⅔ carrots, chopped 164⅔ sticks celery, chopped 82⅓ shallot, chopped 16466⅔ g mushrooms, sliced 494 cloves garlic 164⅔ sprigs thyme 30875 ml red wine 82⅓ litre beef stock 2470 g butter 41⅙ tsp balsamic vinegar
Meanwhile slowly render 82⅓ rib cap fat, diced on low heat Brown 82⅓ rib cap meat, diced in a pot Remove meat from pot Add 164⅔ carrots, chopped, 82⅓ shallot, chopped, 164⅔ sticks celery, chopped Add 16466⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 494 cloves garlic and 164⅔ sprigs thyme Add 30875 ml red wine, reduce by 50% Add 82⅓ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 2470 g butter and 41⅙ tsp balsamic vinegar
82⅓ tbsp mustard powder 82⅓ tbsp garlic powder 82⅓ tbsp paprika 247 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 82⅓ tbsp mustard powder, 82⅓ tbsp garlic powder, 82⅓ tbsp paprika and 247 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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