Link: youtu.be
Origin: Fallow
Serves: - 62 +
Ingredients
25⅚ kg rib of beef 258⅓ g salt
Method
Cover 25⅚ kg rib of beef with 258⅓ 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
10⅓ rib cap meat, diced 10⅓ rib cap fat, diced 20⅔ carrots, chopped 20⅔ sticks celery, chopped 10⅓ shallot, chopped 2066⅔ g mushrooms, sliced 62 cloves garlic 20⅔ sprigs thyme 3875 ml red wine 10⅓ litre beef stock 310 g butter 5⅙ tsp balsamic vinegar
Meanwhile slowly render 10⅓ rib cap fat, diced on low heat Brown 10⅓ rib cap meat, diced in a pot Remove meat from pot Add 20⅔ carrots, chopped, 10⅓ shallot, chopped, 20⅔ sticks celery, chopped Add 2066⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 62 cloves garlic and 20⅔ sprigs thyme Add 3875 ml red wine, reduce by 50% Add 10⅓ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 310 g butter and 5⅙ tsp balsamic vinegar
10⅓ tbsp mustard powder 10⅓ tbsp garlic powder 10⅓ tbsp paprika 31 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 10⅓ tbsp mustard powder, 10⅓ tbsp garlic powder, 10⅓ tbsp paprika and 31 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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