Link: youtu.be
Origin: Fallow
Serves: - 245 +
Ingredients
102 1/12 kg rib of beef 1020⅚ g salt
Method
Cover 102 1/12 kg rib of beef with 1020⅚ 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
40⅚ rib cap meat, diced 40⅚ rib cap fat, diced 81⅔ carrots, chopped 81⅔ sticks celery, chopped 40⅚ shallot, chopped 8166⅔ g mushrooms, sliced 245 cloves garlic 81⅔ sprigs thyme 15312½ ml red wine 40⅚ litre beef stock 1225 g butter 20 5/12 tsp balsamic vinegar
Meanwhile slowly render 40⅚ rib cap fat, diced on low heat Brown 40⅚ rib cap meat, diced in a pot Remove meat from pot Add 81⅔ carrots, chopped, 40⅚ shallot, chopped, 81⅔ sticks celery, chopped Add 8166⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 245 cloves garlic and 81⅔ sprigs thyme Add 15312½ ml red wine, reduce by 50% Add 40⅚ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 1225 g butter and 20 5/12 tsp balsamic vinegar
40⅚ tbsp mustard powder 40⅚ tbsp garlic powder 40⅚ tbsp paprika 122½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 40⅚ tbsp mustard powder, 40⅚ tbsp garlic powder, 40⅚ tbsp paprika and 122½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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