Link: youtu.be
Origin: Fallow
Serves: - 566 +
Ingredients
235⅚ kg rib of beef 2358⅓ g salt
Method
Cover 235⅚ kg rib of beef with 2358⅓ 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
94⅓ rib cap meat, diced 94⅓ rib cap fat, diced 188⅔ carrots, chopped 188⅔ sticks celery, chopped 94⅓ shallot, chopped 18866⅔ g mushrooms, sliced 566 cloves garlic 188⅔ sprigs thyme 35375 ml red wine 94⅓ litre beef stock 2830 g butter 47⅙ tsp balsamic vinegar
Meanwhile slowly render 94⅓ rib cap fat, diced on low heat Brown 94⅓ rib cap meat, diced in a pot Remove meat from pot Add 188⅔ carrots, chopped, 94⅓ shallot, chopped, 188⅔ sticks celery, chopped Add 18866⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 566 cloves garlic and 188⅔ sprigs thyme Add 35375 ml red wine, reduce by 50% Add 94⅓ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 2830 g butter and 47⅙ tsp balsamic vinegar
94⅓ tbsp mustard powder 94⅓ tbsp garlic powder 94⅓ tbsp paprika 283 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 94⅓ tbsp mustard powder, 94⅓ tbsp garlic powder, 94⅓ tbsp paprika and 283 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
Name: