Link: youtu.be
Origin: Fallow
Serves: - 74 +
Ingredients
30⅚ kg rib of beef 308⅓ g salt
Method
Cover 30⅚ kg rib of beef with 308⅓ 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
12⅓ rib cap meat, diced 12⅓ rib cap fat, diced 24⅔ carrots, chopped 24⅔ sticks celery, chopped 12⅓ shallot, chopped 2466⅔ g mushrooms, sliced 74 cloves garlic 24⅔ sprigs thyme 4625 ml red wine 12⅓ litre beef stock 370 g butter 6⅙ tsp balsamic vinegar
Meanwhile slowly render 12⅓ rib cap fat, diced on low heat Brown 12⅓ rib cap meat, diced in a pot Remove meat from pot Add 24⅔ carrots, chopped, 12⅓ shallot, chopped, 24⅔ sticks celery, chopped Add 2466⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 74 cloves garlic and 24⅔ sprigs thyme Add 4625 ml red wine, reduce by 50% Add 12⅓ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 370 g butter and 6⅙ tsp balsamic vinegar
12⅓ tbsp mustard powder 12⅓ tbsp garlic powder 12⅓ tbsp paprika 37 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 12⅓ tbsp mustard powder, 12⅓ tbsp garlic powder, 12⅓ tbsp paprika and 37 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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