Link: youtu.be
Origin: Fallow
Serves: - 265 +
Ingredients
110 5/12 kg rib of beef 1104⅙ g salt
Method
Cover 110 5/12 kg rib of beef with 1104⅙ 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
44⅙ rib cap meat, diced 44⅙ rib cap fat, diced 88⅓ carrots, chopped 88⅓ sticks celery, chopped 44⅙ shallot, chopped 8833⅓ g mushrooms, sliced 265 cloves garlic 88⅓ sprigs thyme 16562½ ml red wine 44⅙ litre beef stock 1325 g butter 22 1/12 tsp balsamic vinegar
Meanwhile slowly render 44⅙ rib cap fat, diced on low heat Brown 44⅙ rib cap meat, diced in a pot Remove meat from pot Add 88⅓ carrots, chopped, 44⅙ shallot, chopped, 88⅓ sticks celery, chopped Add 8833⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 265 cloves garlic and 88⅓ sprigs thyme Add 16562½ ml red wine, reduce by 50% Add 44⅙ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 1325 g butter and 22 1/12 tsp balsamic vinegar
44⅙ tbsp mustard powder 44⅙ tbsp garlic powder 44⅙ tbsp paprika 132½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 44⅙ tbsp mustard powder, 44⅙ tbsp garlic powder, 44⅙ tbsp paprika and 132½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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