Link: youtu.be
Origin: Fallow
Serves: - 70 +
Ingredients
29⅙ kg rib of beef 291⅔ g salt
Method
Cover 29⅙ kg rib of beef with 291⅔ 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
11⅔ rib cap meat, diced 11⅔ rib cap fat, diced 23⅓ carrots, chopped 23⅓ sticks celery, chopped 11⅔ shallot, chopped 2333⅓ g mushrooms, sliced 70 cloves garlic 23⅓ sprigs thyme 4375 ml red wine 11⅔ litre beef stock 350 g butter 5⅚ tsp balsamic vinegar
Meanwhile slowly render 11⅔ rib cap fat, diced on low heat Brown 11⅔ rib cap meat, diced in a pot Remove meat from pot Add 23⅓ carrots, chopped, 11⅔ shallot, chopped, 23⅓ sticks celery, chopped Add 2333⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 70 cloves garlic and 23⅓ sprigs thyme Add 4375 ml red wine, reduce by 50% Add 11⅔ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 350 g butter and 5⅚ tsp balsamic vinegar
11⅔ tbsp mustard powder 11⅔ tbsp garlic powder 11⅔ tbsp paprika 35 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 11⅔ tbsp mustard powder, 11⅔ tbsp garlic powder, 11⅔ tbsp paprika and 35 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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