Link: youtu.be
Origin: Fallow
Serves: - 223 +
Ingredients
92 11/12 kg rib of beef 929⅙ g salt
Method
Cover 92 11/12 kg rib of beef with 929⅙ 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
37⅙ rib cap meat, diced 37⅙ rib cap fat, diced 74⅓ carrots, chopped 74⅓ sticks celery, chopped 37⅙ shallot, chopped 7433⅓ g mushrooms, sliced 223 cloves garlic 74⅓ sprigs thyme 13937½ ml red wine 37⅙ litre beef stock 1115 g butter 18 7/12 tsp balsamic vinegar
Meanwhile slowly render 37⅙ rib cap fat, diced on low heat Brown 37⅙ rib cap meat, diced in a pot Remove meat from pot Add 74⅓ carrots, chopped, 37⅙ shallot, chopped, 74⅓ sticks celery, chopped Add 7433⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 223 cloves garlic and 74⅓ sprigs thyme Add 13937½ ml red wine, reduce by 50% Add 37⅙ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 1115 g butter and 18 7/12 tsp balsamic vinegar
37⅙ tbsp mustard powder 37⅙ tbsp garlic powder 37⅙ tbsp paprika 111½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 37⅙ tbsp mustard powder, 37⅙ tbsp garlic powder, 37⅙ tbsp paprika and 111½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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