Link: youtu.be
Origin: Fallow
Serves: - 52 +
Ingredients
21⅔ kg rib of beef 216⅔ g salt
Method
Cover 21⅔ kg rib of beef with 216⅔ 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
8⅔ rib cap meat, diced 8⅔ rib cap fat, diced 17⅓ carrots, chopped 17⅓ sticks celery, chopped 8⅔ shallot, chopped 1733⅓ g mushrooms, sliced 52 cloves garlic 17⅓ sprigs thyme 3250 ml red wine 8⅔ litre beef stock 260 g butter 4⅓ tsp balsamic vinegar
Meanwhile slowly render 8⅔ rib cap fat, diced on low heat Brown 8⅔ rib cap meat, diced in a pot Remove meat from pot Add 17⅓ carrots, chopped, 8⅔ shallot, chopped, 17⅓ sticks celery, chopped Add 1733⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 52 cloves garlic and 17⅓ sprigs thyme Add 3250 ml red wine, reduce by 50% Add 8⅔ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 260 g butter and 4⅓ tsp balsamic vinegar
8⅔ tbsp mustard powder 8⅔ tbsp garlic powder 8⅔ tbsp paprika 26 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 8⅔ tbsp mustard powder, 8⅔ tbsp garlic powder, 8⅔ tbsp paprika and 26 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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