Link: youtu.be
Origin: Fallow
Serves: - 19 +
Ingredients
7 11/12 kg rib of beef 79⅙ g salt
Method
Cover 7 11/12 kg rib of beef with 79⅙ 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
3⅙ rib cap meat, diced 3⅙ rib cap fat, diced 6⅓ carrots, chopped 6⅓ sticks celery, chopped 3⅙ shallot, chopped 633⅓ g mushrooms, sliced 19 cloves garlic 6⅓ sprigs thyme 1187½ ml red wine 3⅙ litre beef stock 95 g butter 1 7/12 tsp balsamic vinegar
Meanwhile slowly render 3⅙ rib cap fat, diced on low heat Brown 3⅙ rib cap meat, diced in a pot Remove meat from pot Add 6⅓ carrots, chopped, 3⅙ shallot, chopped, 6⅓ sticks celery, chopped Add 633⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 19 cloves garlic and 6⅓ sprigs thyme Add 1187½ ml red wine, reduce by 50% Add 3⅙ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 95 g butter and 1 7/12 tsp balsamic vinegar
3⅙ tbsp mustard powder 3⅙ tbsp garlic powder 3⅙ tbsp paprika 9½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 3⅙ tbsp mustard powder, 3⅙ tbsp garlic powder, 3⅙ tbsp paprika and 9½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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