Link: youtu.be
Origin: Fallow
Serves: - 269 +
Ingredients
112 1/12 kg rib of beef 1120⅚ g salt
Method
Cover 112 1/12 kg rib of beef with 1120⅚ 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
44⅚ rib cap meat, diced 44⅚ rib cap fat, diced 89⅔ carrots, chopped 89⅔ sticks celery, chopped 44⅚ shallot, chopped 8966⅔ g mushrooms, sliced 269 cloves garlic 89⅔ sprigs thyme 16812½ ml red wine 44⅚ litre beef stock 1345 g butter 22 5/12 tsp balsamic vinegar
Meanwhile slowly render 44⅚ rib cap fat, diced on low heat Brown 44⅚ rib cap meat, diced in a pot Remove meat from pot Add 89⅔ carrots, chopped, 44⅚ shallot, chopped, 89⅔ sticks celery, chopped Add 8966⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 269 cloves garlic and 89⅔ sprigs thyme Add 16812½ ml red wine, reduce by 50% Add 44⅚ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 1345 g butter and 22 5/12 tsp balsamic vinegar
44⅚ tbsp mustard powder 44⅚ tbsp garlic powder 44⅚ tbsp paprika 134½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 44⅚ tbsp mustard powder, 44⅚ tbsp garlic powder, 44⅚ tbsp paprika and 134½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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