Link: youtu.be
Origin: Fallow
Serves: - 58 +
Ingredients
24⅙ kg rib of beef 241⅔ g salt
Method
Cover 24⅙ kg rib of beef with 241⅔ 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
9⅔ rib cap meat, diced 9⅔ rib cap fat, diced 19⅓ carrots, chopped 19⅓ sticks celery, chopped 9⅔ shallot, chopped 1933⅓ g mushrooms, sliced 58 cloves garlic 19⅓ sprigs thyme 3625 ml red wine 9⅔ litre beef stock 290 g butter 4⅚ tsp balsamic vinegar
Meanwhile slowly render 9⅔ rib cap fat, diced on low heat Brown 9⅔ rib cap meat, diced in a pot Remove meat from pot Add 19⅓ carrots, chopped, 9⅔ shallot, chopped, 19⅓ sticks celery, chopped Add 1933⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 58 cloves garlic and 19⅓ sprigs thyme Add 3625 ml red wine, reduce by 50% Add 9⅔ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 290 g butter and 4⅚ tsp balsamic vinegar
9⅔ tbsp mustard powder 9⅔ tbsp garlic powder 9⅔ tbsp paprika 29 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 9⅔ tbsp mustard powder, 9⅔ tbsp garlic powder, 9⅔ tbsp paprika and 29 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
Name: