Link: youtu.be
Origin: Fallow
Serves: - 263 +
Ingredients
109 7/12 kg rib of beef 1095⅚ g salt
Method
Cover 109 7/12 kg rib of beef with 1095⅚ 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
43⅚ rib cap meat, diced 43⅚ rib cap fat, diced 87⅔ carrots, chopped 87⅔ sticks celery, chopped 43⅚ shallot, chopped 8766⅔ g mushrooms, sliced 263 cloves garlic 87⅔ sprigs thyme 16437½ ml red wine 43⅚ litre beef stock 1315 g butter 21 11/12 tsp balsamic vinegar
Meanwhile slowly render 43⅚ rib cap fat, diced on low heat Brown 43⅚ rib cap meat, diced in a pot Remove meat from pot Add 87⅔ carrots, chopped, 43⅚ shallot, chopped, 87⅔ sticks celery, chopped Add 8766⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 263 cloves garlic and 87⅔ sprigs thyme Add 16437½ ml red wine, reduce by 50% Add 43⅚ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 1315 g butter and 21 11/12 tsp balsamic vinegar
43⅚ tbsp mustard powder 43⅚ tbsp garlic powder 43⅚ tbsp paprika 131½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 43⅚ tbsp mustard powder, 43⅚ tbsp garlic powder, 43⅚ tbsp paprika and 131½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
Name: