Link: youtu.be
Origin: Fallow
Serves: - 199 +
Ingredients
82 11/12 kg rib of beef 829⅙ g salt
Method
Cover 82 11/12 kg rib of beef with 829⅙ 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
33⅙ rib cap meat, diced 33⅙ rib cap fat, diced 66⅓ carrots, chopped 66⅓ sticks celery, chopped 33⅙ shallot, chopped 6633⅓ g mushrooms, sliced 199 cloves garlic 66⅓ sprigs thyme 12437½ ml red wine 33⅙ litre beef stock 995 g butter 16 7/12 tsp balsamic vinegar
Meanwhile slowly render 33⅙ rib cap fat, diced on low heat Brown 33⅙ rib cap meat, diced in a pot Remove meat from pot Add 66⅓ carrots, chopped, 33⅙ shallot, chopped, 66⅓ sticks celery, chopped Add 6633⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 199 cloves garlic and 66⅓ sprigs thyme Add 12437½ ml red wine, reduce by 50% Add 33⅙ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 995 g butter and 16 7/12 tsp balsamic vinegar
33⅙ tbsp mustard powder 33⅙ tbsp garlic powder 33⅙ tbsp paprika 99½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 33⅙ tbsp mustard powder, 33⅙ tbsp garlic powder, 33⅙ tbsp paprika and 99½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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