Link: youtu.be
Origin: Fallow
Serves: - 113 +
Ingredients
47 1/12 kg rib of beef 470⅚ g salt
Method
Cover 47 1/12 kg rib of beef with 470⅚ 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
18⅚ rib cap meat, diced 18⅚ rib cap fat, diced 37⅔ carrots, chopped 37⅔ sticks celery, chopped 18⅚ shallot, chopped 3766⅔ g mushrooms, sliced 113 cloves garlic 37⅔ sprigs thyme 7062½ ml red wine 18⅚ litre beef stock 565 g butter 9 5/12 tsp balsamic vinegar
Meanwhile slowly render 18⅚ rib cap fat, diced on low heat Brown 18⅚ rib cap meat, diced in a pot Remove meat from pot Add 37⅔ carrots, chopped, 18⅚ shallot, chopped, 37⅔ sticks celery, chopped Add 3766⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 113 cloves garlic and 37⅔ sprigs thyme Add 7062½ ml red wine, reduce by 50% Add 18⅚ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 565 g butter and 9 5/12 tsp balsamic vinegar
18⅚ tbsp mustard powder 18⅚ tbsp garlic powder 18⅚ tbsp paprika 56½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 18⅚ tbsp mustard powder, 18⅚ tbsp garlic powder, 18⅚ tbsp paprika and 56½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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