Link: youtu.be
Origin: Fallow
Serves: - 197 +
Ingredients
82 1/12 kg rib of beef 820⅚ g salt
Method
Cover 82 1/12 kg rib of beef with 820⅚ 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
32⅚ rib cap meat, diced 32⅚ rib cap fat, diced 65⅔ carrots, chopped 65⅔ sticks celery, chopped 32⅚ shallot, chopped 6566⅔ g mushrooms, sliced 197 cloves garlic 65⅔ sprigs thyme 12312½ ml red wine 32⅚ litre beef stock 985 g butter 16 5/12 tsp balsamic vinegar
Meanwhile slowly render 32⅚ rib cap fat, diced on low heat Brown 32⅚ rib cap meat, diced in a pot Remove meat from pot Add 65⅔ carrots, chopped, 32⅚ shallot, chopped, 65⅔ sticks celery, chopped Add 6566⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 197 cloves garlic and 65⅔ sprigs thyme Add 12312½ ml red wine, reduce by 50% Add 32⅚ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 985 g butter and 16 5/12 tsp balsamic vinegar
32⅚ tbsp mustard powder 32⅚ tbsp garlic powder 32⅚ tbsp paprika 98½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 32⅚ tbsp mustard powder, 32⅚ tbsp garlic powder, 32⅚ tbsp paprika and 98½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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