Link: youtu.be
Origin: Fallow
Serves: - 215 +
Ingredients
89 7/12 kg rib of beef 895⅚ g salt
Method
Cover 89 7/12 kg rib of beef with 895⅚ 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
35⅚ rib cap meat, diced 35⅚ rib cap fat, diced 71⅔ carrots, chopped 71⅔ sticks celery, chopped 35⅚ shallot, chopped 7166⅔ g mushrooms, sliced 215 cloves garlic 71⅔ sprigs thyme 13437½ ml red wine 35⅚ litre beef stock 1075 g butter 17 11/12 tsp balsamic vinegar
Meanwhile slowly render 35⅚ rib cap fat, diced on low heat Brown 35⅚ rib cap meat, diced in a pot Remove meat from pot Add 71⅔ carrots, chopped, 35⅚ shallot, chopped, 71⅔ sticks celery, chopped Add 7166⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 215 cloves garlic and 71⅔ sprigs thyme Add 13437½ ml red wine, reduce by 50% Add 35⅚ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 1075 g butter and 17 11/12 tsp balsamic vinegar
35⅚ tbsp mustard powder 35⅚ tbsp garlic powder 35⅚ tbsp paprika 107½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 35⅚ tbsp mustard powder, 35⅚ tbsp garlic powder, 35⅚ tbsp paprika and 107½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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