Link: youtu.be
Origin: Fallow
Serves: - 502 +
Ingredients
209⅙ kg rib of beef 2091⅔ g salt
Method
Cover 209⅙ kg rib of beef with 2091⅔ 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
83⅔ rib cap meat, diced 83⅔ rib cap fat, diced 167⅓ carrots, chopped 167⅓ sticks celery, chopped 83⅔ shallot, chopped 16733⅓ g mushrooms, sliced 502 cloves garlic 167⅓ sprigs thyme 31375 ml red wine 83⅔ litre beef stock 2510 g butter 41⅚ tsp balsamic vinegar
Meanwhile slowly render 83⅔ rib cap fat, diced on low heat Brown 83⅔ rib cap meat, diced in a pot Remove meat from pot Add 167⅓ carrots, chopped, 83⅔ shallot, chopped, 167⅓ sticks celery, chopped Add 16733⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 502 cloves garlic and 167⅓ sprigs thyme Add 31375 ml red wine, reduce by 50% Add 83⅔ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 2510 g butter and 41⅚ tsp balsamic vinegar
83⅔ tbsp mustard powder 83⅔ tbsp garlic powder 83⅔ tbsp paprika 251 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 83⅔ tbsp mustard powder, 83⅔ tbsp garlic powder, 83⅔ tbsp paprika and 251 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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