Link: youtu.be
Origin: Fallow
Serves: - 76 +
Ingredients
31⅔ kg rib of beef 316⅔ g salt
Method
Cover 31⅔ kg rib of beef with 316⅔ 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
12⅔ rib cap meat, diced 12⅔ rib cap fat, diced 25⅓ carrots, chopped 25⅓ sticks celery, chopped 12⅔ shallot, chopped 2533⅓ g mushrooms, sliced 76 cloves garlic 25⅓ sprigs thyme 4750 ml red wine 12⅔ litre beef stock 380 g butter 6⅓ tsp balsamic vinegar
Meanwhile slowly render 12⅔ rib cap fat, diced on low heat Brown 12⅔ rib cap meat, diced in a pot Remove meat from pot Add 25⅓ carrots, chopped, 12⅔ shallot, chopped, 25⅓ sticks celery, chopped Add 2533⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 76 cloves garlic and 25⅓ sprigs thyme Add 4750 ml red wine, reduce by 50% Add 12⅔ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 380 g butter and 6⅓ tsp balsamic vinegar
12⅔ tbsp mustard powder 12⅔ tbsp garlic powder 12⅔ tbsp paprika 38 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 12⅔ tbsp mustard powder, 12⅔ tbsp garlic powder, 12⅔ tbsp paprika and 38 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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