Link: youtu.be
Origin: Fallow
Serves: - 496 +
Ingredients
206⅔ kg rib of beef 2066⅔ g salt
Method
Cover 206⅔ kg rib of beef with 2066⅔ 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
82⅔ rib cap meat, diced 82⅔ rib cap fat, diced 165⅓ carrots, chopped 165⅓ sticks celery, chopped 82⅔ shallot, chopped 16533⅓ g mushrooms, sliced 496 cloves garlic 165⅓ sprigs thyme 31000 ml red wine 82⅔ litre beef stock 2480 g butter 41⅓ tsp balsamic vinegar
Meanwhile slowly render 82⅔ rib cap fat, diced on low heat Brown 82⅔ rib cap meat, diced in a pot Remove meat from pot Add 165⅓ carrots, chopped, 82⅔ shallot, chopped, 165⅓ sticks celery, chopped Add 16533⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 496 cloves garlic and 165⅓ sprigs thyme Add 31000 ml red wine, reduce by 50% Add 82⅔ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 2480 g butter and 41⅓ tsp balsamic vinegar
82⅔ tbsp mustard powder 82⅔ tbsp garlic powder 82⅔ tbsp paprika 248 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 82⅔ tbsp mustard powder, 82⅔ tbsp garlic powder, 82⅔ tbsp paprika and 248 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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