Link: youtu.be
Origin: Fallow
Serves: - 92 +
Ingredients
38⅓ kg rib of beef 383⅓ g salt
Method
Cover 38⅓ kg rib of beef with 383⅓ 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
15⅓ rib cap meat, diced 15⅓ rib cap fat, diced 30⅔ carrots, chopped 30⅔ sticks celery, chopped 15⅓ shallot, chopped 3066⅔ g mushrooms, sliced 92 cloves garlic 30⅔ sprigs thyme 5750 ml red wine 15⅓ litre beef stock 460 g butter 7⅔ tsp balsamic vinegar
Meanwhile slowly render 15⅓ rib cap fat, diced on low heat Brown 15⅓ rib cap meat, diced in a pot Remove meat from pot Add 30⅔ carrots, chopped, 15⅓ shallot, chopped, 30⅔ sticks celery, chopped Add 3066⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 92 cloves garlic and 30⅔ sprigs thyme Add 5750 ml red wine, reduce by 50% Add 15⅓ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 460 g butter and 7⅔ tsp balsamic vinegar
15⅓ tbsp mustard powder 15⅓ tbsp garlic powder 15⅓ tbsp paprika 46 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 15⅓ tbsp mustard powder, 15⅓ tbsp garlic powder, 15⅓ tbsp paprika and 46 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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