Link: youtu.be
Origin: Fallow
Serves: - 145 +
Ingredients
60 5/12 kg rib of beef 604⅙ g salt
Method
Cover 60 5/12 kg rib of beef with 604⅙ 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
24⅙ rib cap meat, diced 24⅙ rib cap fat, diced 48⅓ carrots, chopped 48⅓ sticks celery, chopped 24⅙ shallot, chopped 4833⅓ g mushrooms, sliced 145 cloves garlic 48⅓ sprigs thyme 9062½ ml red wine 24⅙ litre beef stock 725 g butter 12 1/12 tsp balsamic vinegar
Meanwhile slowly render 24⅙ rib cap fat, diced on low heat Brown 24⅙ rib cap meat, diced in a pot Remove meat from pot Add 48⅓ carrots, chopped, 24⅙ shallot, chopped, 48⅓ sticks celery, chopped Add 4833⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 145 cloves garlic and 48⅓ sprigs thyme Add 9062½ ml red wine, reduce by 50% Add 24⅙ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 725 g butter and 12 1/12 tsp balsamic vinegar
24⅙ tbsp mustard powder 24⅙ tbsp garlic powder 24⅙ tbsp paprika 72½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 24⅙ tbsp mustard powder, 24⅙ tbsp garlic powder, 24⅙ tbsp paprika and 72½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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