Link: youtu.be
Origin: Fallow
Serves: - 23 +
Ingredients
9 7/12 kg rib of beef 95⅚ g salt
Method
Cover 9 7/12 kg rib of beef with 95⅚ 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
3⅚ rib cap meat, diced 3⅚ rib cap fat, diced 7⅔ carrots, chopped 7⅔ sticks celery, chopped 3⅚ shallot, chopped 766⅔ g mushrooms, sliced 23 cloves garlic 7⅔ sprigs thyme 1437½ ml red wine 3⅚ litre beef stock 115 g butter 1 11/12 tsp balsamic vinegar
Meanwhile slowly render 3⅚ rib cap fat, diced on low heat Brown 3⅚ rib cap meat, diced in a pot Remove meat from pot Add 7⅔ carrots, chopped, 3⅚ shallot, chopped, 7⅔ sticks celery, chopped Add 766⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 23 cloves garlic and 7⅔ sprigs thyme Add 1437½ ml red wine, reduce by 50% Add 3⅚ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 115 g butter and 1 11/12 tsp balsamic vinegar
3⅚ tbsp mustard powder 3⅚ tbsp garlic powder 3⅚ tbsp paprika 11½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 3⅚ tbsp mustard powder, 3⅚ tbsp garlic powder, 3⅚ tbsp paprika and 11½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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