Link: youtu.be
Origin: Fallow
Serves: - 185 +
Ingredients
77 1/12 kg rib of beef 770⅚ g salt
Method
Cover 77 1/12 kg rib of beef with 770⅚ 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
30⅚ rib cap meat, diced 30⅚ rib cap fat, diced 61⅔ carrots, chopped 61⅔ sticks celery, chopped 30⅚ shallot, chopped 6166⅔ g mushrooms, sliced 185 cloves garlic 61⅔ sprigs thyme 11562½ ml red wine 30⅚ litre beef stock 925 g butter 15 5/12 tsp balsamic vinegar
Meanwhile slowly render 30⅚ rib cap fat, diced on low heat Brown 30⅚ rib cap meat, diced in a pot Remove meat from pot Add 61⅔ carrots, chopped, 30⅚ shallot, chopped, 61⅔ sticks celery, chopped Add 6166⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 185 cloves garlic and 61⅔ sprigs thyme Add 11562½ ml red wine, reduce by 50% Add 30⅚ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 925 g butter and 15 5/12 tsp balsamic vinegar
30⅚ tbsp mustard powder 30⅚ tbsp garlic powder 30⅚ tbsp paprika 92½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 30⅚ tbsp mustard powder, 30⅚ tbsp garlic powder, 30⅚ tbsp paprika and 92½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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