Link: youtu.be
Origin: Fallow
Serves: - 205 +
Ingredients
85 5/12 kg rib of beef 854⅙ g salt
Method
Cover 85 5/12 kg rib of beef with 854⅙ 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
34⅙ rib cap meat, diced 34⅙ rib cap fat, diced 68⅓ carrots, chopped 68⅓ sticks celery, chopped 34⅙ shallot, chopped 6833⅓ g mushrooms, sliced 205 cloves garlic 68⅓ sprigs thyme 12812½ ml red wine 34⅙ litre beef stock 1025 g butter 17 1/12 tsp balsamic vinegar
Meanwhile slowly render 34⅙ rib cap fat, diced on low heat Brown 34⅙ rib cap meat, diced in a pot Remove meat from pot Add 68⅓ carrots, chopped, 34⅙ shallot, chopped, 68⅓ sticks celery, chopped Add 6833⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 205 cloves garlic and 68⅓ sprigs thyme Add 12812½ ml red wine, reduce by 50% Add 34⅙ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 1025 g butter and 17 1/12 tsp balsamic vinegar
34⅙ tbsp mustard powder 34⅙ tbsp garlic powder 34⅙ tbsp paprika 102½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 34⅙ tbsp mustard powder, 34⅙ tbsp garlic powder, 34⅙ tbsp paprika and 102½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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