Link: youtu.be
Origin: Fallow
Serves: - 161 +
Ingredients
67 1/12 kg rib of beef 670⅚ g salt
Method
Cover 67 1/12 kg rib of beef with 670⅚ 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
26⅚ rib cap meat, diced 26⅚ rib cap fat, diced 53⅔ carrots, chopped 53⅔ sticks celery, chopped 26⅚ shallot, chopped 5366⅔ g mushrooms, sliced 161 cloves garlic 53⅔ sprigs thyme 10062½ ml red wine 26⅚ litre beef stock 805 g butter 13 5/12 tsp balsamic vinegar
Meanwhile slowly render 26⅚ rib cap fat, diced on low heat Brown 26⅚ rib cap meat, diced in a pot Remove meat from pot Add 53⅔ carrots, chopped, 26⅚ shallot, chopped, 53⅔ sticks celery, chopped Add 5366⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 161 cloves garlic and 53⅔ sprigs thyme Add 10062½ ml red wine, reduce by 50% Add 26⅚ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 805 g butter and 13 5/12 tsp balsamic vinegar
26⅚ tbsp mustard powder 26⅚ tbsp garlic powder 26⅚ tbsp paprika 80½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 26⅚ tbsp mustard powder, 26⅚ tbsp garlic powder, 26⅚ tbsp paprika and 80½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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