Link: youtu.be
Origin: Fallow
Serves: - 167 +
Ingredients
69 7/12 kg rib of beef 695⅚ g salt
Method
Cover 69 7/12 kg rib of beef with 695⅚ 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
27⅚ rib cap meat, diced 27⅚ rib cap fat, diced 55⅔ carrots, chopped 55⅔ sticks celery, chopped 27⅚ shallot, chopped 5566⅔ g mushrooms, sliced 167 cloves garlic 55⅔ sprigs thyme 10437½ ml red wine 27⅚ litre beef stock 835 g butter 13 11/12 tsp balsamic vinegar
Meanwhile slowly render 27⅚ rib cap fat, diced on low heat Brown 27⅚ rib cap meat, diced in a pot Remove meat from pot Add 55⅔ carrots, chopped, 27⅚ shallot, chopped, 55⅔ sticks celery, chopped Add 5566⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 167 cloves garlic and 55⅔ sprigs thyme Add 10437½ ml red wine, reduce by 50% Add 27⅚ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 835 g butter and 13 11/12 tsp balsamic vinegar
27⅚ tbsp mustard powder 27⅚ tbsp garlic powder 27⅚ tbsp paprika 83½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 27⅚ tbsp mustard powder, 27⅚ tbsp garlic powder, 27⅚ tbsp paprika and 83½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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