Link: youtu.be
Origin: Fallow
Serves: - 86 +
Ingredients
35⅚ kg rib of beef 358⅓ g salt
Method
Cover 35⅚ kg rib of beef with 358⅓ 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
14⅓ rib cap meat, diced 14⅓ rib cap fat, diced 28⅔ carrots, chopped 28⅔ sticks celery, chopped 14⅓ shallot, chopped 2866⅔ g mushrooms, sliced 86 cloves garlic 28⅔ sprigs thyme 5375 ml red wine 14⅓ litre beef stock 430 g butter 7⅙ tsp balsamic vinegar
Meanwhile slowly render 14⅓ rib cap fat, diced on low heat Brown 14⅓ rib cap meat, diced in a pot Remove meat from pot Add 28⅔ carrots, chopped, 14⅓ shallot, chopped, 28⅔ sticks celery, chopped Add 2866⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 86 cloves garlic and 28⅔ sprigs thyme Add 5375 ml red wine, reduce by 50% Add 14⅓ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 430 g butter and 7⅙ tsp balsamic vinegar
14⅓ tbsp mustard powder 14⅓ tbsp garlic powder 14⅓ tbsp paprika 43 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 14⅓ tbsp mustard powder, 14⅓ tbsp garlic powder, 14⅓ tbsp paprika and 43 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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