Link: youtu.be
Origin: Fallow
Serves: - 868 +
Ingredients
361⅔ kg rib of beef 3616⅔ g salt
Method
Cover 361⅔ kg rib of beef with 3616⅔ 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
144⅔ rib cap meat, diced 144⅔ rib cap fat, diced 289⅓ carrots, chopped 289⅓ sticks celery, chopped 144⅔ shallot, chopped 28933⅓ g mushrooms, sliced 868 cloves garlic 289⅓ sprigs thyme 54250 ml red wine 144⅔ litre beef stock 4340 g butter 72⅓ tsp balsamic vinegar
Meanwhile slowly render 144⅔ rib cap fat, diced on low heat Brown 144⅔ rib cap meat, diced in a pot Remove meat from pot Add 289⅓ carrots, chopped, 144⅔ shallot, chopped, 289⅓ sticks celery, chopped Add 28933⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 868 cloves garlic and 289⅓ sprigs thyme Add 54250 ml red wine, reduce by 50% Add 144⅔ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 4340 g butter and 72⅓ tsp balsamic vinegar
144⅔ tbsp mustard powder 144⅔ tbsp garlic powder 144⅔ tbsp paprika 434 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 144⅔ tbsp mustard powder, 144⅔ tbsp garlic powder, 144⅔ tbsp paprika and 434 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
Name: