Link: youtu.be
Origin: Fallow
Serves: - 173 +
Ingredients
72 1/12 kg rib of beef 720⅚ g salt
Method
Cover 72 1/12 kg rib of beef with 720⅚ 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
28⅚ rib cap meat, diced 28⅚ rib cap fat, diced 57⅔ carrots, chopped 57⅔ sticks celery, chopped 28⅚ shallot, chopped 5766⅔ g mushrooms, sliced 173 cloves garlic 57⅔ sprigs thyme 10812½ ml red wine 28⅚ litre beef stock 865 g butter 14 5/12 tsp balsamic vinegar
Meanwhile slowly render 28⅚ rib cap fat, diced on low heat Brown 28⅚ rib cap meat, diced in a pot Remove meat from pot Add 57⅔ carrots, chopped, 28⅚ shallot, chopped, 57⅔ sticks celery, chopped Add 5766⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 173 cloves garlic and 57⅔ sprigs thyme Add 10812½ ml red wine, reduce by 50% Add 28⅚ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 865 g butter and 14 5/12 tsp balsamic vinegar
28⅚ tbsp mustard powder 28⅚ tbsp garlic powder 28⅚ tbsp paprika 86½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 28⅚ tbsp mustard powder, 28⅚ tbsp garlic powder, 28⅚ tbsp paprika and 86½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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