Link: youtu.be
Origin: Fallow
Serves: - 251 +
Ingredients
104 7/12 kg rib of beef 1045⅚ g salt
Method
Cover 104 7/12 kg rib of beef with 1045⅚ 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
41⅚ rib cap meat, diced 41⅚ rib cap fat, diced 83⅔ carrots, chopped 83⅔ sticks celery, chopped 41⅚ shallot, chopped 8366⅔ g mushrooms, sliced 251 cloves garlic 83⅔ sprigs thyme 15687½ ml red wine 41⅚ litre beef stock 1255 g butter 20 11/12 tsp balsamic vinegar
Meanwhile slowly render 41⅚ rib cap fat, diced on low heat Brown 41⅚ rib cap meat, diced in a pot Remove meat from pot Add 83⅔ carrots, chopped, 41⅚ shallot, chopped, 83⅔ sticks celery, chopped Add 8366⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 251 cloves garlic and 83⅔ sprigs thyme Add 15687½ ml red wine, reduce by 50% Add 41⅚ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 1255 g butter and 20 11/12 tsp balsamic vinegar
41⅚ tbsp mustard powder 41⅚ tbsp garlic powder 41⅚ tbsp paprika 125½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 41⅚ tbsp mustard powder, 41⅚ tbsp garlic powder, 41⅚ tbsp paprika and 125½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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