Link: youtu.be
Origin: Fallow
Serves: - 193 +
Ingredients
80 5/12 kg rib of beef 804⅙ g salt
Method
Cover 80 5/12 kg rib of beef with 804⅙ 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
32⅙ rib cap meat, diced 32⅙ rib cap fat, diced 64⅓ carrots, chopped 64⅓ sticks celery, chopped 32⅙ shallot, chopped 6433⅓ g mushrooms, sliced 193 cloves garlic 64⅓ sprigs thyme 12062½ ml red wine 32⅙ litre beef stock 965 g butter 16 1/12 tsp balsamic vinegar
Meanwhile slowly render 32⅙ rib cap fat, diced on low heat Brown 32⅙ rib cap meat, diced in a pot Remove meat from pot Add 64⅓ carrots, chopped, 32⅙ shallot, chopped, 64⅓ sticks celery, chopped Add 6433⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 193 cloves garlic and 64⅓ sprigs thyme Add 12062½ ml red wine, reduce by 50% Add 32⅙ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 965 g butter and 16 1/12 tsp balsamic vinegar
32⅙ tbsp mustard powder 32⅙ tbsp garlic powder 32⅙ tbsp paprika 96½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 32⅙ tbsp mustard powder, 32⅙ tbsp garlic powder, 32⅙ tbsp paprika and 96½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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