Link: youtu.be
Origin: Fallow
Serves: - 181 +
Ingredients
75 5/12 kg rib of beef 754⅙ g salt
Method
Cover 75 5/12 kg rib of beef with 754⅙ 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
30⅙ rib cap meat, diced 30⅙ rib cap fat, diced 60⅓ carrots, chopped 60⅓ sticks celery, chopped 30⅙ shallot, chopped 6033⅓ g mushrooms, sliced 181 cloves garlic 60⅓ sprigs thyme 11312½ ml red wine 30⅙ litre beef stock 905 g butter 15 1/12 tsp balsamic vinegar
Meanwhile slowly render 30⅙ rib cap fat, diced on low heat Brown 30⅙ rib cap meat, diced in a pot Remove meat from pot Add 60⅓ carrots, chopped, 30⅙ shallot, chopped, 60⅓ sticks celery, chopped Add 6033⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 181 cloves garlic and 60⅓ sprigs thyme Add 11312½ ml red wine, reduce by 50% Add 30⅙ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 905 g butter and 15 1/12 tsp balsamic vinegar
30⅙ tbsp mustard powder 30⅙ tbsp garlic powder 30⅙ tbsp paprika 90½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 30⅙ tbsp mustard powder, 30⅙ tbsp garlic powder, 30⅙ tbsp paprika and 90½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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