Link: youtu.be
Origin: Fallow
Serves: - 109 +
Ingredients
45 5/12 kg rib of beef 454⅙ g salt
Method
Cover 45 5/12 kg rib of beef with 454⅙ 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
18⅙ rib cap meat, diced 18⅙ rib cap fat, diced 36⅓ carrots, chopped 36⅓ sticks celery, chopped 18⅙ shallot, chopped 3633⅓ g mushrooms, sliced 109 cloves garlic 36⅓ sprigs thyme 6812½ ml red wine 18⅙ litre beef stock 545 g butter 9 1/12 tsp balsamic vinegar
Meanwhile slowly render 18⅙ rib cap fat, diced on low heat Brown 18⅙ rib cap meat, diced in a pot Remove meat from pot Add 36⅓ carrots, chopped, 18⅙ shallot, chopped, 36⅓ sticks celery, chopped Add 3633⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 109 cloves garlic and 36⅓ sprigs thyme Add 6812½ ml red wine, reduce by 50% Add 18⅙ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 545 g butter and 9 1/12 tsp balsamic vinegar
18⅙ tbsp mustard powder 18⅙ tbsp garlic powder 18⅙ tbsp paprika 54½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 18⅙ tbsp mustard powder, 18⅙ tbsp garlic powder, 18⅙ tbsp paprika and 54½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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