Link: youtu.be
Origin: Fallow
Serves: - 131 +
Ingredients
54 7/12 kg rib of beef 545⅚ g salt
Method
Cover 54 7/12 kg rib of beef with 545⅚ 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
21⅚ rib cap meat, diced 21⅚ rib cap fat, diced 43⅔ carrots, chopped 43⅔ sticks celery, chopped 21⅚ shallot, chopped 4366⅔ g mushrooms, sliced 131 cloves garlic 43⅔ sprigs thyme 8187½ ml red wine 21⅚ litre beef stock 655 g butter 10 11/12 tsp balsamic vinegar
Meanwhile slowly render 21⅚ rib cap fat, diced on low heat Brown 21⅚ rib cap meat, diced in a pot Remove meat from pot Add 43⅔ carrots, chopped, 21⅚ shallot, chopped, 43⅔ sticks celery, chopped Add 4366⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 131 cloves garlic and 43⅔ sprigs thyme Add 8187½ ml red wine, reduce by 50% Add 21⅚ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 655 g butter and 10 11/12 tsp balsamic vinegar
21⅚ tbsp mustard powder 21⅚ tbsp garlic powder 21⅚ tbsp paprika 65½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 21⅚ tbsp mustard powder, 21⅚ tbsp garlic powder, 21⅚ tbsp paprika and 65½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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