Link: youtu.be
Origin: Fallow
Serves: - 133 +
Ingredients
55 5/12 kg rib of beef 554⅙ g salt
Method
Cover 55 5/12 kg rib of beef with 554⅙ 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
22⅙ rib cap meat, diced 22⅙ rib cap fat, diced 44⅓ carrots, chopped 44⅓ sticks celery, chopped 22⅙ shallot, chopped 4433⅓ g mushrooms, sliced 133 cloves garlic 44⅓ sprigs thyme 8312½ ml red wine 22⅙ litre beef stock 665 g butter 11 1/12 tsp balsamic vinegar
Meanwhile slowly render 22⅙ rib cap fat, diced on low heat Brown 22⅙ rib cap meat, diced in a pot Remove meat from pot Add 44⅓ carrots, chopped, 22⅙ shallot, chopped, 44⅓ sticks celery, chopped Add 4433⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 133 cloves garlic and 44⅓ sprigs thyme Add 8312½ ml red wine, reduce by 50% Add 22⅙ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 665 g butter and 11 1/12 tsp balsamic vinegar
22⅙ tbsp mustard powder 22⅙ tbsp garlic powder 22⅙ tbsp paprika 66½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 22⅙ tbsp mustard powder, 22⅙ tbsp garlic powder, 22⅙ tbsp paprika and 66½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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