Link: youtu.be
Origin: Fallow
Serves: - 56 +
Ingredients
23⅓ kg rib of beef 233⅓ g salt
Method
Cover 23⅓ kg rib of beef with 233⅓ 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
9⅓ rib cap meat, diced 9⅓ rib cap fat, diced 18⅔ carrots, chopped 18⅔ sticks celery, chopped 9⅓ shallot, chopped 1866⅔ g mushrooms, sliced 56 cloves garlic 18⅔ sprigs thyme 3500 ml red wine 9⅓ litre beef stock 280 g butter 4⅔ tsp balsamic vinegar
Meanwhile slowly render 9⅓ rib cap fat, diced on low heat Brown 9⅓ rib cap meat, diced in a pot Remove meat from pot Add 18⅔ carrots, chopped, 9⅓ shallot, chopped, 18⅔ sticks celery, chopped Add 1866⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 56 cloves garlic and 18⅔ sprigs thyme Add 3500 ml red wine, reduce by 50% Add 9⅓ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 280 g butter and 4⅔ tsp balsamic vinegar
9⅓ tbsp mustard powder 9⅓ tbsp garlic powder 9⅓ tbsp paprika 28 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 9⅓ tbsp mustard powder, 9⅓ tbsp garlic powder, 9⅓ tbsp paprika and 28 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
Name: