Link: youtu.be
Origin: Fallow
Serves: - 94 +
Ingredients
39⅙ kg rib of beef 391⅔ g salt
Method
Cover 39⅙ kg rib of beef with 391⅔ 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
15⅔ rib cap meat, diced 15⅔ rib cap fat, diced 31⅓ carrots, chopped 31⅓ sticks celery, chopped 15⅔ shallot, chopped 3133⅓ g mushrooms, sliced 94 cloves garlic 31⅓ sprigs thyme 5875 ml red wine 15⅔ litre beef stock 470 g butter 7⅚ tsp balsamic vinegar
Meanwhile slowly render 15⅔ rib cap fat, diced on low heat Brown 15⅔ rib cap meat, diced in a pot Remove meat from pot Add 31⅓ carrots, chopped, 15⅔ shallot, chopped, 31⅓ sticks celery, chopped Add 3133⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 94 cloves garlic and 31⅓ sprigs thyme Add 5875 ml red wine, reduce by 50% Add 15⅔ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 470 g butter and 7⅚ tsp balsamic vinegar
15⅔ tbsp mustard powder 15⅔ tbsp garlic powder 15⅔ tbsp paprika 47 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 15⅔ tbsp mustard powder, 15⅔ tbsp garlic powder, 15⅔ tbsp paprika and 47 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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