Link: youtu.be
Origin: Fallow
Serves: - 143 +
Ingredients
59 7/12 kg rib of beef 595⅚ g salt
Method
Cover 59 7/12 kg rib of beef with 595⅚ 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
23⅚ rib cap meat, diced 23⅚ rib cap fat, diced 47⅔ carrots, chopped 47⅔ sticks celery, chopped 23⅚ shallot, chopped 4766⅔ g mushrooms, sliced 143 cloves garlic 47⅔ sprigs thyme 8937½ ml red wine 23⅚ litre beef stock 715 g butter 11 11/12 tsp balsamic vinegar
Meanwhile slowly render 23⅚ rib cap fat, diced on low heat Brown 23⅚ rib cap meat, diced in a pot Remove meat from pot Add 47⅔ carrots, chopped, 23⅚ shallot, chopped, 47⅔ sticks celery, chopped Add 4766⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 143 cloves garlic and 47⅔ sprigs thyme Add 8937½ ml red wine, reduce by 50% Add 23⅚ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 715 g butter and 11 11/12 tsp balsamic vinegar
23⅚ tbsp mustard powder 23⅚ tbsp garlic powder 23⅚ tbsp paprika 71½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 23⅚ tbsp mustard powder, 23⅚ tbsp garlic powder, 23⅚ tbsp paprika and 71½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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