Link: youtu.be
Origin: Fallow
Serves: - 221 +
Ingredients
92 1/12 kg rib of beef 920⅚ g salt
Method
Cover 92 1/12 kg rib of beef with 920⅚ 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
36⅚ rib cap meat, diced 36⅚ rib cap fat, diced 73⅔ carrots, chopped 73⅔ sticks celery, chopped 36⅚ shallot, chopped 7366⅔ g mushrooms, sliced 221 cloves garlic 73⅔ sprigs thyme 13812½ ml red wine 36⅚ litre beef stock 1105 g butter 18 5/12 tsp balsamic vinegar
Meanwhile slowly render 36⅚ rib cap fat, diced on low heat Brown 36⅚ rib cap meat, diced in a pot Remove meat from pot Add 73⅔ carrots, chopped, 36⅚ shallot, chopped, 73⅔ sticks celery, chopped Add 7366⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 221 cloves garlic and 73⅔ sprigs thyme Add 13812½ ml red wine, reduce by 50% Add 36⅚ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 1105 g butter and 18 5/12 tsp balsamic vinegar
36⅚ tbsp mustard powder 36⅚ tbsp garlic powder 36⅚ tbsp paprika 110½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 36⅚ tbsp mustard powder, 36⅚ tbsp garlic powder, 36⅚ tbsp paprika and 110½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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