Link: youtu.be
Origin: Fallow
Serves: - 257 +
Ingredients
107 1/12 kg rib of beef 1070⅚ g salt
Method
Cover 107 1/12 kg rib of beef with 1070⅚ 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
42⅚ rib cap meat, diced 42⅚ rib cap fat, diced 85⅔ carrots, chopped 85⅔ sticks celery, chopped 42⅚ shallot, chopped 8566⅔ g mushrooms, sliced 257 cloves garlic 85⅔ sprigs thyme 16062½ ml red wine 42⅚ litre beef stock 1285 g butter 21 5/12 tsp balsamic vinegar
Meanwhile slowly render 42⅚ rib cap fat, diced on low heat Brown 42⅚ rib cap meat, diced in a pot Remove meat from pot Add 85⅔ carrots, chopped, 42⅚ shallot, chopped, 85⅔ sticks celery, chopped Add 8566⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 257 cloves garlic and 85⅔ sprigs thyme Add 16062½ ml red wine, reduce by 50% Add 42⅚ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 1285 g butter and 21 5/12 tsp balsamic vinegar
42⅚ tbsp mustard powder 42⅚ tbsp garlic powder 42⅚ tbsp paprika 128½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 42⅚ tbsp mustard powder, 42⅚ tbsp garlic powder, 42⅚ tbsp paprika and 128½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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