Link: youtu.be
Origin: Fallow
Serves: - 700 +
Ingredients
291⅔ kg rib of beef 2916⅔ g salt
Method
Cover 291⅔ kg rib of beef with 2916⅔ 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
116⅔ rib cap meat, diced 116⅔ rib cap fat, diced 233⅓ carrots, chopped 233⅓ sticks celery, chopped 116⅔ shallot, chopped 23333⅓ g mushrooms, sliced 700 cloves garlic 233⅓ sprigs thyme 43750 ml red wine 116⅔ litre beef stock 3500 g butter 58⅓ tsp balsamic vinegar
Meanwhile slowly render 116⅔ rib cap fat, diced on low heat Brown 116⅔ rib cap meat, diced in a pot Remove meat from pot Add 233⅓ carrots, chopped, 116⅔ shallot, chopped, 233⅓ sticks celery, chopped Add 23333⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 700 cloves garlic and 233⅓ sprigs thyme Add 43750 ml red wine, reduce by 50% Add 116⅔ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 3500 g butter and 58⅓ tsp balsamic vinegar
116⅔ tbsp mustard powder 116⅔ tbsp garlic powder 116⅔ tbsp paprika 350 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 116⅔ tbsp mustard powder, 116⅔ tbsp garlic powder, 116⅔ tbsp paprika and 350 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
Name: