Link: youtu.be
Origin: Fallow
Serves: - 241 +
Ingredients
100 5/12 kg rib of beef 1004⅙ g salt
Method
Cover 100 5/12 kg rib of beef with 1004⅙ 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
40⅙ rib cap meat, diced 40⅙ rib cap fat, diced 80⅓ carrots, chopped 80⅓ sticks celery, chopped 40⅙ shallot, chopped 8033⅓ g mushrooms, sliced 241 cloves garlic 80⅓ sprigs thyme 15062½ ml red wine 40⅙ litre beef stock 1205 g butter 20 1/12 tsp balsamic vinegar
Meanwhile slowly render 40⅙ rib cap fat, diced on low heat Brown 40⅙ rib cap meat, diced in a pot Remove meat from pot Add 80⅓ carrots, chopped, 40⅙ shallot, chopped, 80⅓ sticks celery, chopped Add 8033⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 241 cloves garlic and 80⅓ sprigs thyme Add 15062½ ml red wine, reduce by 50% Add 40⅙ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 1205 g butter and 20 1/12 tsp balsamic vinegar
40⅙ tbsp mustard powder 40⅙ tbsp garlic powder 40⅙ tbsp paprika 120½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 40⅙ tbsp mustard powder, 40⅙ tbsp garlic powder, 40⅙ tbsp paprika and 120½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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