Link: youtu.be
Origin: Fallow
Serves: - 151 +
Ingredients
62 11/12 kg rib of beef 629⅙ g salt
Method
Cover 62 11/12 kg rib of beef with 629⅙ 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
25⅙ rib cap meat, diced 25⅙ rib cap fat, diced 50⅓ carrots, chopped 50⅓ sticks celery, chopped 25⅙ shallot, chopped 5033⅓ g mushrooms, sliced 151 cloves garlic 50⅓ sprigs thyme 9437½ ml red wine 25⅙ litre beef stock 755 g butter 12 7/12 tsp balsamic vinegar
Meanwhile slowly render 25⅙ rib cap fat, diced on low heat Brown 25⅙ rib cap meat, diced in a pot Remove meat from pot Add 50⅓ carrots, chopped, 25⅙ shallot, chopped, 50⅓ sticks celery, chopped Add 5033⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 151 cloves garlic and 50⅓ sprigs thyme Add 9437½ ml red wine, reduce by 50% Add 25⅙ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 755 g butter and 12 7/12 tsp balsamic vinegar
25⅙ tbsp mustard powder 25⅙ tbsp garlic powder 25⅙ tbsp paprika 75½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 25⅙ tbsp mustard powder, 25⅙ tbsp garlic powder, 25⅙ tbsp paprika and 75½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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