Link: youtu.be
Origin: Fallow
Serves: - 155 +
Ingredients
64 7/12 kg rib of beef 645⅚ g salt
Method
Cover 64 7/12 kg rib of beef with 645⅚ 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
25⅚ rib cap meat, diced 25⅚ rib cap fat, diced 51⅔ carrots, chopped 51⅔ sticks celery, chopped 25⅚ shallot, chopped 5166⅔ g mushrooms, sliced 155 cloves garlic 51⅔ sprigs thyme 9687½ ml red wine 25⅚ litre beef stock 775 g butter 12 11/12 tsp balsamic vinegar
Meanwhile slowly render 25⅚ rib cap fat, diced on low heat Brown 25⅚ rib cap meat, diced in a pot Remove meat from pot Add 51⅔ carrots, chopped, 25⅚ shallot, chopped, 51⅔ sticks celery, chopped Add 5166⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 155 cloves garlic and 51⅔ sprigs thyme Add 9687½ ml red wine, reduce by 50% Add 25⅚ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 775 g butter and 12 11/12 tsp balsamic vinegar
25⅚ tbsp mustard powder 25⅚ tbsp garlic powder 25⅚ tbsp paprika 77½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 25⅚ tbsp mustard powder, 25⅚ tbsp garlic powder, 25⅚ tbsp paprika and 77½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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