Link: youtu.be
Origin: Fallow
Serves: - 98 +
Ingredients
40⅚ kg rib of beef 408⅓ g salt
Method
Cover 40⅚ kg rib of beef with 408⅓ 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
16⅓ rib cap meat, diced 16⅓ rib cap fat, diced 32⅔ carrots, chopped 32⅔ sticks celery, chopped 16⅓ shallot, chopped 3266⅔ g mushrooms, sliced 98 cloves garlic 32⅔ sprigs thyme 6125 ml red wine 16⅓ litre beef stock 490 g butter 8⅙ tsp balsamic vinegar
Meanwhile slowly render 16⅓ rib cap fat, diced on low heat Brown 16⅓ rib cap meat, diced in a pot Remove meat from pot Add 32⅔ carrots, chopped, 16⅓ shallot, chopped, 32⅔ sticks celery, chopped Add 3266⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 98 cloves garlic and 32⅔ sprigs thyme Add 6125 ml red wine, reduce by 50% Add 16⅓ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 490 g butter and 8⅙ tsp balsamic vinegar
16⅓ tbsp mustard powder 16⅓ tbsp garlic powder 16⅓ tbsp paprika 49 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 16⅓ tbsp mustard powder, 16⅓ tbsp garlic powder, 16⅓ tbsp paprika and 49 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
Name: