Link: youtu.be
Origin: Fallow
Serves: - 88 +
Ingredients
36⅔ kg rib of beef 366⅔ g salt
Method
Cover 36⅔ kg rib of beef with 366⅔ 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
14⅔ rib cap meat, diced 14⅔ rib cap fat, diced 29⅓ carrots, chopped 29⅓ sticks celery, chopped 14⅔ shallot, chopped 2933⅓ g mushrooms, sliced 88 cloves garlic 29⅓ sprigs thyme 5500 ml red wine 14⅔ litre beef stock 440 g butter 7⅓ tsp balsamic vinegar
Meanwhile slowly render 14⅔ rib cap fat, diced on low heat Brown 14⅔ rib cap meat, diced in a pot Remove meat from pot Add 29⅓ carrots, chopped, 14⅔ shallot, chopped, 29⅓ sticks celery, chopped Add 2933⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 88 cloves garlic and 29⅓ sprigs thyme Add 5500 ml red wine, reduce by 50% Add 14⅔ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 440 g butter and 7⅓ tsp balsamic vinegar
14⅔ tbsp mustard powder 14⅔ tbsp garlic powder 14⅔ tbsp paprika 44 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 14⅔ tbsp mustard powder, 14⅔ tbsp garlic powder, 14⅔ tbsp paprika and 44 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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