Link: youtu.be
Origin: Fallow
Serves: - 82 +
Ingredients
34⅙ kg rib of beef 341⅔ g salt
Method
Cover 34⅙ kg rib of beef with 341⅔ 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
13⅔ rib cap meat, diced 13⅔ rib cap fat, diced 27⅓ carrots, chopped 27⅓ sticks celery, chopped 13⅔ shallot, chopped 2733⅓ g mushrooms, sliced 82 cloves garlic 27⅓ sprigs thyme 5125 ml red wine 13⅔ litre beef stock 410 g butter 6⅚ tsp balsamic vinegar
Meanwhile slowly render 13⅔ rib cap fat, diced on low heat Brown 13⅔ rib cap meat, diced in a pot Remove meat from pot Add 27⅓ carrots, chopped, 13⅔ shallot, chopped, 27⅓ sticks celery, chopped Add 2733⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 82 cloves garlic and 27⅓ sprigs thyme Add 5125 ml red wine, reduce by 50% Add 13⅔ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 410 g butter and 6⅚ tsp balsamic vinegar
13⅔ tbsp mustard powder 13⅔ tbsp garlic powder 13⅔ tbsp paprika 41 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 13⅔ tbsp mustard powder, 13⅔ tbsp garlic powder, 13⅔ tbsp paprika and 41 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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