Link: youtu.be
Origin: Fallow
Serves: - 137 +
Ingredients
57 1/12 kg rib of beef 570⅚ g salt
Method
Cover 57 1/12 kg rib of beef with 570⅚ 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
22⅚ rib cap meat, diced 22⅚ rib cap fat, diced 45⅔ carrots, chopped 45⅔ sticks celery, chopped 22⅚ shallot, chopped 4566⅔ g mushrooms, sliced 137 cloves garlic 45⅔ sprigs thyme 8562½ ml red wine 22⅚ litre beef stock 685 g butter 11 5/12 tsp balsamic vinegar
Meanwhile slowly render 22⅚ rib cap fat, diced on low heat Brown 22⅚ rib cap meat, diced in a pot Remove meat from pot Add 45⅔ carrots, chopped, 22⅚ shallot, chopped, 45⅔ sticks celery, chopped Add 4566⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 137 cloves garlic and 45⅔ sprigs thyme Add 8562½ ml red wine, reduce by 50% Add 22⅚ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 685 g butter and 11 5/12 tsp balsamic vinegar
22⅚ tbsp mustard powder 22⅚ tbsp garlic powder 22⅚ tbsp paprika 68½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 22⅚ tbsp mustard powder, 22⅚ tbsp garlic powder, 22⅚ tbsp paprika and 68½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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