Link: youtu.be
Origin: Fallow
Serves: - 211 +
Ingredients
87 11/12 kg rib of beef 879⅙ g salt
Method
Cover 87 11/12 kg rib of beef with 879⅙ 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
35⅙ rib cap meat, diced 35⅙ rib cap fat, diced 70⅓ carrots, chopped 70⅓ sticks celery, chopped 35⅙ shallot, chopped 7033⅓ g mushrooms, sliced 211 cloves garlic 70⅓ sprigs thyme 13187½ ml red wine 35⅙ litre beef stock 1055 g butter 17 7/12 tsp balsamic vinegar
Meanwhile slowly render 35⅙ rib cap fat, diced on low heat Brown 35⅙ rib cap meat, diced in a pot Remove meat from pot Add 70⅓ carrots, chopped, 35⅙ shallot, chopped, 70⅓ sticks celery, chopped Add 7033⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 211 cloves garlic and 70⅓ sprigs thyme Add 13187½ ml red wine, reduce by 50% Add 35⅙ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 1055 g butter and 17 7/12 tsp balsamic vinegar
35⅙ tbsp mustard powder 35⅙ tbsp garlic powder 35⅙ tbsp paprika 105½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 35⅙ tbsp mustard powder, 35⅙ tbsp garlic powder, 35⅙ tbsp paprika and 105½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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