Link: youtu.be
Origin: Fallow
Serves: - 1037 +
Ingredients
432 1/12 kg rib of beef 4320⅚ g salt
Method
Cover 432 1/12 kg rib of beef with 4320⅚ 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
172⅚ rib cap meat, diced 172⅚ rib cap fat, diced 345⅔ carrots, chopped 345⅔ sticks celery, chopped 172⅚ shallot, chopped 34566⅔ g mushrooms, sliced 1037 cloves garlic 345⅔ sprigs thyme 64812½ ml red wine 172⅚ litre beef stock 5185 g butter 86 5/12 tsp balsamic vinegar
Meanwhile slowly render 172⅚ rib cap fat, diced on low heat Brown 172⅚ rib cap meat, diced in a pot Remove meat from pot Add 345⅔ carrots, chopped, 172⅚ shallot, chopped, 345⅔ sticks celery, chopped Add 34566⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 1037 cloves garlic and 345⅔ sprigs thyme Add 64812½ ml red wine, reduce by 50% Add 172⅚ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 5185 g butter and 86 5/12 tsp balsamic vinegar
172⅚ tbsp mustard powder 172⅚ tbsp garlic powder 172⅚ tbsp paprika 518½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 172⅚ tbsp mustard powder, 172⅚ tbsp garlic powder, 172⅚ tbsp paprika and 518½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
Name: