Link: youtu.be
Origin: Fallow
Serves: - 103 +
Ingredients
42 11/12 kg rib of beef 429⅙ g salt
Method
Cover 42 11/12 kg rib of beef with 429⅙ 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
17⅙ rib cap meat, diced 17⅙ rib cap fat, diced 34⅓ carrots, chopped 34⅓ sticks celery, chopped 17⅙ shallot, chopped 3433⅓ g mushrooms, sliced 103 cloves garlic 34⅓ sprigs thyme 6437½ ml red wine 17⅙ litre beef stock 515 g butter 8 7/12 tsp balsamic vinegar
Meanwhile slowly render 17⅙ rib cap fat, diced on low heat Brown 17⅙ rib cap meat, diced in a pot Remove meat from pot Add 34⅓ carrots, chopped, 17⅙ shallot, chopped, 34⅓ sticks celery, chopped Add 3433⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 103 cloves garlic and 34⅓ sprigs thyme Add 6437½ ml red wine, reduce by 50% Add 17⅙ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 515 g butter and 8 7/12 tsp balsamic vinegar
17⅙ tbsp mustard powder 17⅙ tbsp garlic powder 17⅙ tbsp paprika 51½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 17⅙ tbsp mustard powder, 17⅙ tbsp garlic powder, 17⅙ tbsp paprika and 51½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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