Link: youtu.be
Origin: Fallow
Serves: - 80 +
Ingredients
33⅓ kg rib of beef 333⅓ g salt
Method
Cover 33⅓ kg rib of beef with 333⅓ 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
13⅓ rib cap meat, diced 13⅓ rib cap fat, diced 26⅔ carrots, chopped 26⅔ sticks celery, chopped 13⅓ shallot, chopped 2666⅔ g mushrooms, sliced 80 cloves garlic 26⅔ sprigs thyme 5000 ml red wine 13⅓ litre beef stock 400 g butter 6⅔ tsp balsamic vinegar
Meanwhile slowly render 13⅓ rib cap fat, diced on low heat Brown 13⅓ rib cap meat, diced in a pot Remove meat from pot Add 26⅔ carrots, chopped, 13⅓ shallot, chopped, 26⅔ sticks celery, chopped Add 2666⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 80 cloves garlic and 26⅔ sprigs thyme Add 5000 ml red wine, reduce by 50% Add 13⅓ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 400 g butter and 6⅔ tsp balsamic vinegar
13⅓ tbsp mustard powder 13⅓ tbsp garlic powder 13⅓ tbsp paprika 40 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 13⅓ tbsp mustard powder, 13⅓ tbsp garlic powder, 13⅓ tbsp paprika and 40 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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