Link: youtu.be
Origin: Fallow
Serves: - 1031 +
Ingredients
429 7/12 kg rib of beef 4295⅚ g salt
Method
Cover 429 7/12 kg rib of beef with 4295⅚ 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
171⅚ rib cap meat, diced 171⅚ rib cap fat, diced 343⅔ carrots, chopped 343⅔ sticks celery, chopped 171⅚ shallot, chopped 34366⅔ g mushrooms, sliced 1031 cloves garlic 343⅔ sprigs thyme 64437½ ml red wine 171⅚ litre beef stock 5155 g butter 85 11/12 tsp balsamic vinegar
Meanwhile slowly render 171⅚ rib cap fat, diced on low heat Brown 171⅚ rib cap meat, diced in a pot Remove meat from pot Add 343⅔ carrots, chopped, 171⅚ shallot, chopped, 343⅔ sticks celery, chopped Add 34366⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 1031 cloves garlic and 343⅔ sprigs thyme Add 64437½ ml red wine, reduce by 50% Add 171⅚ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 5155 g butter and 85 11/12 tsp balsamic vinegar
171⅚ tbsp mustard powder 171⅚ tbsp garlic powder 171⅚ tbsp paprika 515½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 171⅚ tbsp mustard powder, 171⅚ tbsp garlic powder, 171⅚ tbsp paprika and 515½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
Name: