Link: youtu.be
Origin: Fallow
Serves: - 229 +
Ingredients
95 5/12 kg rib of beef 954⅙ g salt
Method
Cover 95 5/12 kg rib of beef with 954⅙ 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
38⅙ rib cap meat, diced 38⅙ rib cap fat, diced 76⅓ carrots, chopped 76⅓ sticks celery, chopped 38⅙ shallot, chopped 7633⅓ g mushrooms, sliced 229 cloves garlic 76⅓ sprigs thyme 14312½ ml red wine 38⅙ litre beef stock 1145 g butter 19 1/12 tsp balsamic vinegar
Meanwhile slowly render 38⅙ rib cap fat, diced on low heat Brown 38⅙ rib cap meat, diced in a pot Remove meat from pot Add 76⅓ carrots, chopped, 38⅙ shallot, chopped, 76⅓ sticks celery, chopped Add 7633⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 229 cloves garlic and 76⅓ sprigs thyme Add 14312½ ml red wine, reduce by 50% Add 38⅙ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 1145 g butter and 19 1/12 tsp balsamic vinegar
38⅙ tbsp mustard powder 38⅙ tbsp garlic powder 38⅙ tbsp paprika 114½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 38⅙ tbsp mustard powder, 38⅙ tbsp garlic powder, 38⅙ tbsp paprika and 114½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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