Link: youtu.be
Origin: Fallow
Serves: - 64 +
Ingredients
26⅔ kg rib of beef 266⅔ g salt
Method
Cover 26⅔ kg rib of beef with 266⅔ 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
10⅔ rib cap meat, diced 10⅔ rib cap fat, diced 21⅓ carrots, chopped 21⅓ sticks celery, chopped 10⅔ shallot, chopped 2133⅓ g mushrooms, sliced 64 cloves garlic 21⅓ sprigs thyme 4000 ml red wine 10⅔ litre beef stock 320 g butter 5⅓ tsp balsamic vinegar
Meanwhile slowly render 10⅔ rib cap fat, diced on low heat Brown 10⅔ rib cap meat, diced in a pot Remove meat from pot Add 21⅓ carrots, chopped, 10⅔ shallot, chopped, 21⅓ sticks celery, chopped Add 2133⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 64 cloves garlic and 21⅓ sprigs thyme Add 4000 ml red wine, reduce by 50% Add 10⅔ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 320 g butter and 5⅓ tsp balsamic vinegar
10⅔ tbsp mustard powder 10⅔ tbsp garlic powder 10⅔ tbsp paprika 32 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 10⅔ tbsp mustard powder, 10⅔ tbsp garlic powder, 10⅔ tbsp paprika and 32 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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