Link: youtu.be
Origin: Fallow
Serves: - 68 +
Ingredients
28⅓ kg rib of beef 283⅓ g salt
Method
Cover 28⅓ kg rib of beef with 283⅓ 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
11⅓ rib cap meat, diced 11⅓ rib cap fat, diced 22⅔ carrots, chopped 22⅔ sticks celery, chopped 11⅓ shallot, chopped 2266⅔ g mushrooms, sliced 68 cloves garlic 22⅔ sprigs thyme 4250 ml red wine 11⅓ litre beef stock 340 g butter 5⅔ tsp balsamic vinegar
Meanwhile slowly render 11⅓ rib cap fat, diced on low heat Brown 11⅓ rib cap meat, diced in a pot Remove meat from pot Add 22⅔ carrots, chopped, 11⅓ shallot, chopped, 22⅔ sticks celery, chopped Add 2266⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 68 cloves garlic and 22⅔ sprigs thyme Add 4250 ml red wine, reduce by 50% Add 11⅓ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 340 g butter and 5⅔ tsp balsamic vinegar
11⅓ tbsp mustard powder 11⅓ tbsp garlic powder 11⅓ tbsp paprika 34 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 11⅓ tbsp mustard powder, 11⅓ tbsp garlic powder, 11⅓ tbsp paprika and 34 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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