Link: youtu.be
Origin: Fallow
Serves: - 253 +
Ingredients
105 5/12 kg rib of beef 1054⅙ g salt
Method
Cover 105 5/12 kg rib of beef with 1054⅙ 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
42⅙ rib cap meat, diced 42⅙ rib cap fat, diced 84⅓ carrots, chopped 84⅓ sticks celery, chopped 42⅙ shallot, chopped 8433⅓ g mushrooms, sliced 253 cloves garlic 84⅓ sprigs thyme 15812½ ml red wine 42⅙ litre beef stock 1265 g butter 21 1/12 tsp balsamic vinegar
Meanwhile slowly render 42⅙ rib cap fat, diced on low heat Brown 42⅙ rib cap meat, diced in a pot Remove meat from pot Add 84⅓ carrots, chopped, 42⅙ shallot, chopped, 84⅓ sticks celery, chopped Add 8433⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 253 cloves garlic and 84⅓ sprigs thyme Add 15812½ ml red wine, reduce by 50% Add 42⅙ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 1265 g butter and 21 1/12 tsp balsamic vinegar
42⅙ tbsp mustard powder 42⅙ tbsp garlic powder 42⅙ tbsp paprika 126½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 42⅙ tbsp mustard powder, 42⅙ tbsp garlic powder, 42⅙ tbsp paprika and 126½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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