Link: youtu.be
Origin: Fallow
Serves: - 259 +
Ingredients
107 11/12 kg rib of beef 1079⅙ g salt
Method
Cover 107 11/12 kg rib of beef with 1079⅙ 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
43⅙ rib cap meat, diced 43⅙ rib cap fat, diced 86⅓ carrots, chopped 86⅓ sticks celery, chopped 43⅙ shallot, chopped 8633⅓ g mushrooms, sliced 259 cloves garlic 86⅓ sprigs thyme 16187½ ml red wine 43⅙ litre beef stock 1295 g butter 21 7/12 tsp balsamic vinegar
Meanwhile slowly render 43⅙ rib cap fat, diced on low heat Brown 43⅙ rib cap meat, diced in a pot Remove meat from pot Add 86⅓ carrots, chopped, 43⅙ shallot, chopped, 86⅓ sticks celery, chopped Add 8633⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 259 cloves garlic and 86⅓ sprigs thyme Add 16187½ ml red wine, reduce by 50% Add 43⅙ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 1295 g butter and 21 7/12 tsp balsamic vinegar
43⅙ tbsp mustard powder 43⅙ tbsp garlic powder 43⅙ tbsp paprika 129½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 43⅙ tbsp mustard powder, 43⅙ tbsp garlic powder, 43⅙ tbsp paprika and 129½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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