Link: youtu.be
Origin: Fallow
Serves: - 247 +
Ingredients
102 11/12 kg rib of beef 1029⅙ g salt
Method
Cover 102 11/12 kg rib of beef with 1029⅙ 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
41⅙ rib cap meat, diced 41⅙ rib cap fat, diced 82⅓ carrots, chopped 82⅓ sticks celery, chopped 41⅙ shallot, chopped 8233⅓ g mushrooms, sliced 247 cloves garlic 82⅓ sprigs thyme 15437½ ml red wine 41⅙ litre beef stock 1235 g butter 20 7/12 tsp balsamic vinegar
Meanwhile slowly render 41⅙ rib cap fat, diced on low heat Brown 41⅙ rib cap meat, diced in a pot Remove meat from pot Add 82⅓ carrots, chopped, 41⅙ shallot, chopped, 82⅓ sticks celery, chopped Add 8233⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 247 cloves garlic and 82⅓ sprigs thyme Add 15437½ ml red wine, reduce by 50% Add 41⅙ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 1235 g butter and 20 7/12 tsp balsamic vinegar
41⅙ tbsp mustard powder 41⅙ tbsp garlic powder 41⅙ tbsp paprika 123½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 41⅙ tbsp mustard powder, 41⅙ tbsp garlic powder, 41⅙ tbsp paprika and 123½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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