Link: youtu.be
Origin: Fallow
Serves: - 239 +
Ingredients
99 7/12 kg rib of beef 995⅚ g salt
Method
Cover 99 7/12 kg rib of beef with 995⅚ 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
39⅚ rib cap meat, diced 39⅚ rib cap fat, diced 79⅔ carrots, chopped 79⅔ sticks celery, chopped 39⅚ shallot, chopped 7966⅔ g mushrooms, sliced 239 cloves garlic 79⅔ sprigs thyme 14937½ ml red wine 39⅚ litre beef stock 1195 g butter 19 11/12 tsp balsamic vinegar
Meanwhile slowly render 39⅚ rib cap fat, diced on low heat Brown 39⅚ rib cap meat, diced in a pot Remove meat from pot Add 79⅔ carrots, chopped, 39⅚ shallot, chopped, 79⅔ sticks celery, chopped Add 7966⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 239 cloves garlic and 79⅔ sprigs thyme Add 14937½ ml red wine, reduce by 50% Add 39⅚ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 1195 g butter and 19 11/12 tsp balsamic vinegar
39⅚ tbsp mustard powder 39⅚ tbsp garlic powder 39⅚ tbsp paprika 119½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 39⅚ tbsp mustard powder, 39⅚ tbsp garlic powder, 39⅚ tbsp paprika and 119½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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