Link: youtu.be
Origin: Fallow
Serves: - 175 +
Ingredients
72 11/12 kg rib of beef 729⅙ g salt
Method
Cover 72 11/12 kg rib of beef with 729⅙ 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
29⅙ rib cap meat, diced 29⅙ rib cap fat, diced 58⅓ carrots, chopped 58⅓ sticks celery, chopped 29⅙ shallot, chopped 5833⅓ g mushrooms, sliced 175 cloves garlic 58⅓ sprigs thyme 10937½ ml red wine 29⅙ litre beef stock 875 g butter 14 7/12 tsp balsamic vinegar
Meanwhile slowly render 29⅙ rib cap fat, diced on low heat Brown 29⅙ rib cap meat, diced in a pot Remove meat from pot Add 58⅓ carrots, chopped, 29⅙ shallot, chopped, 58⅓ sticks celery, chopped Add 5833⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 175 cloves garlic and 58⅓ sprigs thyme Add 10937½ ml red wine, reduce by 50% Add 29⅙ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 875 g butter and 14 7/12 tsp balsamic vinegar
29⅙ tbsp mustard powder 29⅙ tbsp garlic powder 29⅙ tbsp paprika 87½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 29⅙ tbsp mustard powder, 29⅙ tbsp garlic powder, 29⅙ tbsp paprika and 87½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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