Link: youtu.be
Origin: Fallow
Serves: - 203 +
Ingredients
84 7/12 kg rib of beef 845⅚ g salt
Method
Cover 84 7/12 kg rib of beef with 845⅚ 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
33⅚ rib cap meat, diced 33⅚ rib cap fat, diced 67⅔ carrots, chopped 67⅔ sticks celery, chopped 33⅚ shallot, chopped 6766⅔ g mushrooms, sliced 203 cloves garlic 67⅔ sprigs thyme 12687½ ml red wine 33⅚ litre beef stock 1015 g butter 16 11/12 tsp balsamic vinegar
Meanwhile slowly render 33⅚ rib cap fat, diced on low heat Brown 33⅚ rib cap meat, diced in a pot Remove meat from pot Add 67⅔ carrots, chopped, 33⅚ shallot, chopped, 67⅔ sticks celery, chopped Add 6766⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 203 cloves garlic and 67⅔ sprigs thyme Add 12687½ ml red wine, reduce by 50% Add 33⅚ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 1015 g butter and 16 11/12 tsp balsamic vinegar
33⅚ tbsp mustard powder 33⅚ tbsp garlic powder 33⅚ tbsp paprika 101½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 33⅚ tbsp mustard powder, 33⅚ tbsp garlic powder, 33⅚ tbsp paprika and 101½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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