Link: youtu.be
Origin: Fallow
Serves: - 121 +
Ingredients
50 5/12 kg rib of beef 504⅙ g salt
Method
Cover 50 5/12 kg rib of beef with 504⅙ 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
20⅙ rib cap meat, diced 20⅙ rib cap fat, diced 40⅓ carrots, chopped 40⅓ sticks celery, chopped 20⅙ shallot, chopped 4033⅓ g mushrooms, sliced 121 cloves garlic 40⅓ sprigs thyme 7562½ ml red wine 20⅙ litre beef stock 605 g butter 10 1/12 tsp balsamic vinegar
Meanwhile slowly render 20⅙ rib cap fat, diced on low heat Brown 20⅙ rib cap meat, diced in a pot Remove meat from pot Add 40⅓ carrots, chopped, 20⅙ shallot, chopped, 40⅓ sticks celery, chopped Add 4033⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 121 cloves garlic and 40⅓ sprigs thyme Add 7562½ ml red wine, reduce by 50% Add 20⅙ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 605 g butter and 10 1/12 tsp balsamic vinegar
20⅙ tbsp mustard powder 20⅙ tbsp garlic powder 20⅙ tbsp paprika 60½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 20⅙ tbsp mustard powder, 20⅙ tbsp garlic powder, 20⅙ tbsp paprika and 60½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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