Link: youtu.be
Origin: Fallow
Serves: - 127 +
Ingredients
52 11/12 kg rib of beef 529⅙ g salt
Method
Cover 52 11/12 kg rib of beef with 529⅙ 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
21⅙ rib cap meat, diced 21⅙ rib cap fat, diced 42⅓ carrots, chopped 42⅓ sticks celery, chopped 21⅙ shallot, chopped 4233⅓ g mushrooms, sliced 127 cloves garlic 42⅓ sprigs thyme 7937½ ml red wine 21⅙ litre beef stock 635 g butter 10 7/12 tsp balsamic vinegar
Meanwhile slowly render 21⅙ rib cap fat, diced on low heat Brown 21⅙ rib cap meat, diced in a pot Remove meat from pot Add 42⅓ carrots, chopped, 21⅙ shallot, chopped, 42⅓ sticks celery, chopped Add 4233⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 127 cloves garlic and 42⅓ sprigs thyme Add 7937½ ml red wine, reduce by 50% Add 21⅙ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 635 g butter and 10 7/12 tsp balsamic vinegar
21⅙ tbsp mustard powder 21⅙ tbsp garlic powder 21⅙ tbsp paprika 63½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 21⅙ tbsp mustard powder, 21⅙ tbsp garlic powder, 21⅙ tbsp paprika and 63½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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