Link: youtu.be
Origin: Fallow
Serves: - 119 +
Ingredients
49 7/12 kg rib of beef 495⅚ g salt
Method
Cover 49 7/12 kg rib of beef with 495⅚ 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
19⅚ rib cap meat, diced 19⅚ rib cap fat, diced 39⅔ carrots, chopped 39⅔ sticks celery, chopped 19⅚ shallot, chopped 3966⅔ g mushrooms, sliced 119 cloves garlic 39⅔ sprigs thyme 7437½ ml red wine 19⅚ litre beef stock 595 g butter 9 11/12 tsp balsamic vinegar
Meanwhile slowly render 19⅚ rib cap fat, diced on low heat Brown 19⅚ rib cap meat, diced in a pot Remove meat from pot Add 39⅔ carrots, chopped, 19⅚ shallot, chopped, 39⅔ sticks celery, chopped Add 3966⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 119 cloves garlic and 39⅔ sprigs thyme Add 7437½ ml red wine, reduce by 50% Add 19⅚ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 595 g butter and 9 11/12 tsp balsamic vinegar
19⅚ tbsp mustard powder 19⅚ tbsp garlic powder 19⅚ tbsp paprika 59½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 19⅚ tbsp mustard powder, 19⅚ tbsp garlic powder, 19⅚ tbsp paprika and 59½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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