Link: youtu.be
Origin: Fallow
Serves: - 125 +
Ingredients
52 1/12 kg rib of beef 520⅚ g salt
Method
Cover 52 1/12 kg rib of beef with 520⅚ 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
20⅚ rib cap meat, diced 20⅚ rib cap fat, diced 41⅔ carrots, chopped 41⅔ sticks celery, chopped 20⅚ shallot, chopped 4166⅔ g mushrooms, sliced 125 cloves garlic 41⅔ sprigs thyme 7812½ ml red wine 20⅚ litre beef stock 625 g butter 10 5/12 tsp balsamic vinegar
Meanwhile slowly render 20⅚ rib cap fat, diced on low heat Brown 20⅚ rib cap meat, diced in a pot Remove meat from pot Add 41⅔ carrots, chopped, 20⅚ shallot, chopped, 41⅔ sticks celery, chopped Add 4166⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 125 cloves garlic and 41⅔ sprigs thyme Add 7812½ ml red wine, reduce by 50% Add 20⅚ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 625 g butter and 10 5/12 tsp balsamic vinegar
20⅚ tbsp mustard powder 20⅚ tbsp garlic powder 20⅚ tbsp paprika 62½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 20⅚ tbsp mustard powder, 20⅚ tbsp garlic powder, 20⅚ tbsp paprika and 62½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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