Link: youtu.be
Origin: Fallow
Serves: - 115 +
Ingredients
47 11/12 kg rib of beef 479⅙ g salt
Method
Cover 47 11/12 kg rib of beef with 479⅙ 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
19⅙ rib cap meat, diced 19⅙ rib cap fat, diced 38⅓ carrots, chopped 38⅓ sticks celery, chopped 19⅙ shallot, chopped 3833⅓ g mushrooms, sliced 115 cloves garlic 38⅓ sprigs thyme 7187½ ml red wine 19⅙ litre beef stock 575 g butter 9 7/12 tsp balsamic vinegar
Meanwhile slowly render 19⅙ rib cap fat, diced on low heat Brown 19⅙ rib cap meat, diced in a pot Remove meat from pot Add 38⅓ carrots, chopped, 19⅙ shallot, chopped, 38⅓ sticks celery, chopped Add 3833⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 115 cloves garlic and 38⅓ sprigs thyme Add 7187½ ml red wine, reduce by 50% Add 19⅙ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 575 g butter and 9 7/12 tsp balsamic vinegar
19⅙ tbsp mustard powder 19⅙ tbsp garlic powder 19⅙ tbsp paprika 57½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 19⅙ tbsp mustard powder, 19⅙ tbsp garlic powder, 19⅙ tbsp paprika and 57½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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