Link: youtu.be
Origin: Fallow
Serves: - 187 +
Ingredients
77 11/12 kg rib of beef 779⅙ g salt
Method
Cover 77 11/12 kg rib of beef with 779⅙ 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
31⅙ rib cap meat, diced 31⅙ rib cap fat, diced 62⅓ carrots, chopped 62⅓ sticks celery, chopped 31⅙ shallot, chopped 6233⅓ g mushrooms, sliced 187 cloves garlic 62⅓ sprigs thyme 11687½ ml red wine 31⅙ litre beef stock 935 g butter 15 7/12 tsp balsamic vinegar
Meanwhile slowly render 31⅙ rib cap fat, diced on low heat Brown 31⅙ rib cap meat, diced in a pot Remove meat from pot Add 62⅓ carrots, chopped, 31⅙ shallot, chopped, 62⅓ sticks celery, chopped Add 6233⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 187 cloves garlic and 62⅓ sprigs thyme Add 11687½ ml red wine, reduce by 50% Add 31⅙ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 935 g butter and 15 7/12 tsp balsamic vinegar
31⅙ tbsp mustard powder 31⅙ tbsp garlic powder 31⅙ tbsp paprika 93½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 31⅙ tbsp mustard powder, 31⅙ tbsp garlic powder, 31⅙ tbsp paprika and 93½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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