Link: youtu.be
Origin: Fallow
Serves: - 163 +
Ingredients
67 11/12 kg rib of beef 679⅙ g salt
Method
Cover 67 11/12 kg rib of beef with 679⅙ 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
27⅙ rib cap meat, diced 27⅙ rib cap fat, diced 54⅓ carrots, chopped 54⅓ sticks celery, chopped 27⅙ shallot, chopped 5433⅓ g mushrooms, sliced 163 cloves garlic 54⅓ sprigs thyme 10187½ ml red wine 27⅙ litre beef stock 815 g butter 13 7/12 tsp balsamic vinegar
Meanwhile slowly render 27⅙ rib cap fat, diced on low heat Brown 27⅙ rib cap meat, diced in a pot Remove meat from pot Add 54⅓ carrots, chopped, 27⅙ shallot, chopped, 54⅓ sticks celery, chopped Add 5433⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 163 cloves garlic and 54⅓ sprigs thyme Add 10187½ ml red wine, reduce by 50% Add 27⅙ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 815 g butter and 13 7/12 tsp balsamic vinegar
27⅙ tbsp mustard powder 27⅙ tbsp garlic powder 27⅙ tbsp paprika 81½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 27⅙ tbsp mustard powder, 27⅙ tbsp garlic powder, 27⅙ tbsp paprika and 81½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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