Link: youtu.be
Origin: Fallow
Serves: - 157 +
Ingredients
65 5/12 kg rib of beef 654⅙ g salt
Method
Cover 65 5/12 kg rib of beef with 654⅙ 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
26⅙ rib cap meat, diced 26⅙ rib cap fat, diced 52⅓ carrots, chopped 52⅓ sticks celery, chopped 26⅙ shallot, chopped 5233⅓ g mushrooms, sliced 157 cloves garlic 52⅓ sprigs thyme 9812½ ml red wine 26⅙ litre beef stock 785 g butter 13 1/12 tsp balsamic vinegar
Meanwhile slowly render 26⅙ rib cap fat, diced on low heat Brown 26⅙ rib cap meat, diced in a pot Remove meat from pot Add 52⅓ carrots, chopped, 26⅙ shallot, chopped, 52⅓ sticks celery, chopped Add 5233⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 157 cloves garlic and 52⅓ sprigs thyme Add 9812½ ml red wine, reduce by 50% Add 26⅙ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 785 g butter and 13 1/12 tsp balsamic vinegar
26⅙ tbsp mustard powder 26⅙ tbsp garlic powder 26⅙ tbsp paprika 78½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 26⅙ tbsp mustard powder, 26⅙ tbsp garlic powder, 26⅙ tbsp paprika and 78½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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