Link: youtu.be
Origin: Fallow
Serves: - 500 +
Ingredients
208⅓ kg rib of beef 2083⅓ g salt
Method
Cover 208⅓ kg rib of beef with 2083⅓ 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
83⅓ rib cap meat, diced 83⅓ rib cap fat, diced 166⅔ carrots, chopped 166⅔ sticks celery, chopped 83⅓ shallot, chopped 16666⅔ g mushrooms, sliced 500 cloves garlic 166⅔ sprigs thyme 31250 ml red wine 83⅓ litre beef stock 2500 g butter 41⅔ tsp balsamic vinegar
Meanwhile slowly render 83⅓ rib cap fat, diced on low heat Brown 83⅓ rib cap meat, diced in a pot Remove meat from pot Add 166⅔ carrots, chopped, 83⅓ shallot, chopped, 166⅔ sticks celery, chopped Add 16666⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 500 cloves garlic and 166⅔ sprigs thyme Add 31250 ml red wine, reduce by 50% Add 83⅓ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 2500 g butter and 41⅔ tsp balsamic vinegar
83⅓ tbsp mustard powder 83⅓ tbsp garlic powder 83⅓ tbsp paprika 250 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 83⅓ tbsp mustard powder, 83⅓ tbsp garlic powder, 83⅓ tbsp paprika and 250 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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