Link: youtu.be
Origin: Fallow
Serves: - 1019 +
Ingredients
424 7/12 kg rib of beef 4245⅚ g salt
Method
Cover 424 7/12 kg rib of beef with 4245⅚ 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
169⅚ rib cap meat, diced 169⅚ rib cap fat, diced 339⅔ carrots, chopped 339⅔ sticks celery, chopped 169⅚ shallot, chopped 33966⅔ g mushrooms, sliced 1019 cloves garlic 339⅔ sprigs thyme 63687½ ml red wine 169⅚ litre beef stock 5095 g butter 84 11/12 tsp balsamic vinegar
Meanwhile slowly render 169⅚ rib cap fat, diced on low heat Brown 169⅚ rib cap meat, diced in a pot Remove meat from pot Add 339⅔ carrots, chopped, 169⅚ shallot, chopped, 339⅔ sticks celery, chopped Add 33966⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 1019 cloves garlic and 339⅔ sprigs thyme Add 63687½ ml red wine, reduce by 50% Add 169⅚ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 5095 g butter and 84 11/12 tsp balsamic vinegar
169⅚ tbsp mustard powder 169⅚ tbsp garlic powder 169⅚ tbsp paprika 509½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 169⅚ tbsp mustard powder, 169⅚ tbsp garlic powder, 169⅚ tbsp paprika and 509½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
Name: