Link: youtu.be
Origin: Fallow
Serves: - 233 +
Ingredients
97 1/12 kg rib of beef 970⅚ g salt
Method
Cover 97 1/12 kg rib of beef with 970⅚ 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
38⅚ rib cap meat, diced 38⅚ rib cap fat, diced 77⅔ carrots, chopped 77⅔ sticks celery, chopped 38⅚ shallot, chopped 7766⅔ g mushrooms, sliced 233 cloves garlic 77⅔ sprigs thyme 14562½ ml red wine 38⅚ litre beef stock 1165 g butter 19 5/12 tsp balsamic vinegar
Meanwhile slowly render 38⅚ rib cap fat, diced on low heat Brown 38⅚ rib cap meat, diced in a pot Remove meat from pot Add 77⅔ carrots, chopped, 38⅚ shallot, chopped, 77⅔ sticks celery, chopped Add 7766⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 233 cloves garlic and 77⅔ sprigs thyme Add 14562½ ml red wine, reduce by 50% Add 38⅚ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 1165 g butter and 19 5/12 tsp balsamic vinegar
38⅚ tbsp mustard powder 38⅚ tbsp garlic powder 38⅚ tbsp paprika 116½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 38⅚ tbsp mustard powder, 38⅚ tbsp garlic powder, 38⅚ tbsp paprika and 116½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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