Link: youtu.be
Origin: Fallow
Serves: - 107 +
Ingredients
44 7/12 kg rib of beef 445⅚ g salt
Method
Cover 44 7/12 kg rib of beef with 445⅚ 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
17⅚ rib cap meat, diced 17⅚ rib cap fat, diced 35⅔ carrots, chopped 35⅔ sticks celery, chopped 17⅚ shallot, chopped 3566⅔ g mushrooms, sliced 107 cloves garlic 35⅔ sprigs thyme 6687½ ml red wine 17⅚ litre beef stock 535 g butter 8 11/12 tsp balsamic vinegar
Meanwhile slowly render 17⅚ rib cap fat, diced on low heat Brown 17⅚ rib cap meat, diced in a pot Remove meat from pot Add 35⅔ carrots, chopped, 17⅚ shallot, chopped, 35⅔ sticks celery, chopped Add 3566⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 107 cloves garlic and 35⅔ sprigs thyme Add 6687½ ml red wine, reduce by 50% Add 17⅚ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 535 g butter and 8 11/12 tsp balsamic vinegar
17⅚ tbsp mustard powder 17⅚ tbsp garlic powder 17⅚ tbsp paprika 53½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 17⅚ tbsp mustard powder, 17⅚ tbsp garlic powder, 17⅚ tbsp paprika and 53½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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