Link: youtu.be
Origin: Fallow
Serves: - 656 +
Ingredients
273⅓ kg rib of beef 2733⅓ g salt
Method
Cover 273⅓ kg rib of beef with 2733⅓ 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
109⅓ rib cap meat, diced 109⅓ rib cap fat, diced 218⅔ carrots, chopped 218⅔ sticks celery, chopped 109⅓ shallot, chopped 21866⅔ g mushrooms, sliced 656 cloves garlic 218⅔ sprigs thyme 41000 ml red wine 109⅓ litre beef stock 3280 g butter 54⅔ tsp balsamic vinegar
Meanwhile slowly render 109⅓ rib cap fat, diced on low heat Brown 109⅓ rib cap meat, diced in a pot Remove meat from pot Add 218⅔ carrots, chopped, 109⅓ shallot, chopped, 218⅔ sticks celery, chopped Add 21866⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 656 cloves garlic and 218⅔ sprigs thyme Add 41000 ml red wine, reduce by 50% Add 109⅓ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 3280 g butter and 54⅔ tsp balsamic vinegar
109⅓ tbsp mustard powder 109⅓ tbsp garlic powder 109⅓ tbsp paprika 328 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 109⅓ tbsp mustard powder, 109⅓ tbsp garlic powder, 109⅓ tbsp paprika and 328 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
Name: