Link: youtu.be
Origin: Fallow
Serves: - 688 +
Ingredients
286⅔ kg rib of beef 2866⅔ g salt
Method
Cover 286⅔ kg rib of beef with 2866⅔ 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
114⅔ rib cap meat, diced 114⅔ rib cap fat, diced 229⅓ carrots, chopped 229⅓ sticks celery, chopped 114⅔ shallot, chopped 22933⅓ g mushrooms, sliced 688 cloves garlic 229⅓ sprigs thyme 43000 ml red wine 114⅔ litre beef stock 3440 g butter 57⅓ tsp balsamic vinegar
Meanwhile slowly render 114⅔ rib cap fat, diced on low heat Brown 114⅔ rib cap meat, diced in a pot Remove meat from pot Add 229⅓ carrots, chopped, 114⅔ shallot, chopped, 229⅓ sticks celery, chopped Add 22933⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 688 cloves garlic and 229⅓ sprigs thyme Add 43000 ml red wine, reduce by 50% Add 114⅔ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 3440 g butter and 57⅓ tsp balsamic vinegar
114⅔ tbsp mustard powder 114⅔ tbsp garlic powder 114⅔ tbsp paprika 344 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 114⅔ tbsp mustard powder, 114⅔ tbsp garlic powder, 114⅔ tbsp paprika and 344 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
Name: