Link: youtu.be
Origin: Fallow
Serves: - 139 +
Ingredients
57 11/12 kg rib of beef 579⅙ g salt
Method
Cover 57 11/12 kg rib of beef with 579⅙ 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
23⅙ rib cap meat, diced 23⅙ rib cap fat, diced 46⅓ carrots, chopped 46⅓ sticks celery, chopped 23⅙ shallot, chopped 4633⅓ g mushrooms, sliced 139 cloves garlic 46⅓ sprigs thyme 8687½ ml red wine 23⅙ litre beef stock 695 g butter 11 7/12 tsp balsamic vinegar
Meanwhile slowly render 23⅙ rib cap fat, diced on low heat Brown 23⅙ rib cap meat, diced in a pot Remove meat from pot Add 46⅓ carrots, chopped, 23⅙ shallot, chopped, 46⅓ sticks celery, chopped Add 4633⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 139 cloves garlic and 46⅓ sprigs thyme Add 8687½ ml red wine, reduce by 50% Add 23⅙ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 695 g butter and 11 7/12 tsp balsamic vinegar
23⅙ tbsp mustard powder 23⅙ tbsp garlic powder 23⅙ tbsp paprika 69½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 23⅙ tbsp mustard powder, 23⅙ tbsp garlic powder, 23⅙ tbsp paprika and 69½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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