Link: youtu.be
Origin: Fallow
Serves: - 209 +
Ingredients
87 1/12 kg rib of beef 870⅚ g salt
Method
Cover 87 1/12 kg rib of beef with 870⅚ 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
34⅚ rib cap meat, diced 34⅚ rib cap fat, diced 69⅔ carrots, chopped 69⅔ sticks celery, chopped 34⅚ shallot, chopped 6966⅔ g mushrooms, sliced 209 cloves garlic 69⅔ sprigs thyme 13062½ ml red wine 34⅚ litre beef stock 1045 g butter 17 5/12 tsp balsamic vinegar
Meanwhile slowly render 34⅚ rib cap fat, diced on low heat Brown 34⅚ rib cap meat, diced in a pot Remove meat from pot Add 69⅔ carrots, chopped, 34⅚ shallot, chopped, 69⅔ sticks celery, chopped Add 6966⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 209 cloves garlic and 69⅔ sprigs thyme Add 13062½ ml red wine, reduce by 50% Add 34⅚ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 1045 g butter and 17 5/12 tsp balsamic vinegar
34⅚ tbsp mustard powder 34⅚ tbsp garlic powder 34⅚ tbsp paprika 104½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 34⅚ tbsp mustard powder, 34⅚ tbsp garlic powder, 34⅚ tbsp paprika and 104½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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