Link: youtu.be
Origin: Fallow
Serves: - 25 +
Ingredients
10 5/12 kg rib of beef 104⅙ g salt
Method
Cover 10 5/12 kg rib of beef with 104⅙ 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
4⅙ rib cap meat, diced 4⅙ rib cap fat, diced 8⅓ carrots, chopped 8⅓ sticks celery, chopped 4⅙ shallot, chopped 833⅓ g mushrooms, sliced 25 cloves garlic 8⅓ sprigs thyme 1562½ ml red wine 4⅙ litre beef stock 125 g butter 2 1/12 tsp balsamic vinegar
Meanwhile slowly render 4⅙ rib cap fat, diced on low heat Brown 4⅙ rib cap meat, diced in a pot Remove meat from pot Add 8⅓ carrots, chopped, 4⅙ shallot, chopped, 8⅓ sticks celery, chopped Add 833⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 25 cloves garlic and 8⅓ sprigs thyme Add 1562½ ml red wine, reduce by 50% Add 4⅙ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 125 g butter and 2 1/12 tsp balsamic vinegar
4⅙ tbsp mustard powder 4⅙ tbsp garlic powder 4⅙ tbsp paprika 12½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 4⅙ tbsp mustard powder, 4⅙ tbsp garlic powder, 4⅙ tbsp paprika and 12½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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