Link: youtu.be
Origin: Fallow
Serves: - 149 +
Ingredients
62 1/12 kg rib of beef 620⅚ g salt
Method
Cover 62 1/12 kg rib of beef with 620⅚ 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
24⅚ rib cap meat, diced 24⅚ rib cap fat, diced 49⅔ carrots, chopped 49⅔ sticks celery, chopped 24⅚ shallot, chopped 4966⅔ g mushrooms, sliced 149 cloves garlic 49⅔ sprigs thyme 9312½ ml red wine 24⅚ litre beef stock 745 g butter 12 5/12 tsp balsamic vinegar
Meanwhile slowly render 24⅚ rib cap fat, diced on low heat Brown 24⅚ rib cap meat, diced in a pot Remove meat from pot Add 49⅔ carrots, chopped, 24⅚ shallot, chopped, 49⅔ sticks celery, chopped Add 4966⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 149 cloves garlic and 49⅔ sprigs thyme Add 9312½ ml red wine, reduce by 50% Add 24⅚ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 745 g butter and 12 5/12 tsp balsamic vinegar
24⅚ tbsp mustard powder 24⅚ tbsp garlic powder 24⅚ tbsp paprika 74½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 24⅚ tbsp mustard powder, 24⅚ tbsp garlic powder, 24⅚ tbsp paprika and 74½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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