Link: youtu.be
Origin: Fallow
Serves: - 50 +
Ingredients
20⅚ kg rib of beef 208⅓ g salt
Method
Cover 20⅚ kg rib of beef with 208⅓ 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
8⅓ rib cap meat, diced 8⅓ rib cap fat, diced 16⅔ carrots, chopped 16⅔ sticks celery, chopped 8⅓ shallot, chopped 1666⅔ g mushrooms, sliced 50 cloves garlic 16⅔ sprigs thyme 3125 ml red wine 8⅓ litre beef stock 250 g butter 4⅙ tsp balsamic vinegar
Meanwhile slowly render 8⅓ rib cap fat, diced on low heat Brown 8⅓ rib cap meat, diced in a pot Remove meat from pot Add 16⅔ carrots, chopped, 8⅓ shallot, chopped, 16⅔ sticks celery, chopped Add 1666⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 50 cloves garlic and 16⅔ sprigs thyme Add 3125 ml red wine, reduce by 50% Add 8⅓ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 250 g butter and 4⅙ tsp balsamic vinegar
8⅓ tbsp mustard powder 8⅓ tbsp garlic powder 8⅓ tbsp paprika 25 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 8⅓ tbsp mustard powder, 8⅓ tbsp garlic powder, 8⅓ tbsp paprika and 25 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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