Link: youtu.be
Origin: Fallow
Serves: - 191 +
Ingredients
79 7/12 kg rib of beef 795⅚ g salt
Method
Cover 79 7/12 kg rib of beef with 795⅚ 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
31⅚ rib cap meat, diced 31⅚ rib cap fat, diced 63⅔ carrots, chopped 63⅔ sticks celery, chopped 31⅚ shallot, chopped 6366⅔ g mushrooms, sliced 191 cloves garlic 63⅔ sprigs thyme 11937½ ml red wine 31⅚ litre beef stock 955 g butter 15 11/12 tsp balsamic vinegar
Meanwhile slowly render 31⅚ rib cap fat, diced on low heat Brown 31⅚ rib cap meat, diced in a pot Remove meat from pot Add 63⅔ carrots, chopped, 31⅚ shallot, chopped, 63⅔ sticks celery, chopped Add 6366⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 191 cloves garlic and 63⅔ sprigs thyme Add 11937½ ml red wine, reduce by 50% Add 31⅚ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 955 g butter and 15 11/12 tsp balsamic vinegar
31⅚ tbsp mustard powder 31⅚ tbsp garlic powder 31⅚ tbsp paprika 95½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 31⅚ tbsp mustard powder, 31⅚ tbsp garlic powder, 31⅚ tbsp paprika and 95½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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