Link: youtu.be
Origin: Fallow
Serves: - 271 +
Ingredients
112 11/12 kg rib of beef 1129⅙ g salt
Method
Cover 112 11/12 kg rib of beef with 1129⅙ 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
45⅙ rib cap meat, diced 45⅙ rib cap fat, diced 90⅓ carrots, chopped 90⅓ sticks celery, chopped 45⅙ shallot, chopped 9033⅓ g mushrooms, sliced 271 cloves garlic 90⅓ sprigs thyme 16937½ ml red wine 45⅙ litre beef stock 1355 g butter 22 7/12 tsp balsamic vinegar
Meanwhile slowly render 45⅙ rib cap fat, diced on low heat Brown 45⅙ rib cap meat, diced in a pot Remove meat from pot Add 90⅓ carrots, chopped, 45⅙ shallot, chopped, 90⅓ sticks celery, chopped Add 9033⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 271 cloves garlic and 90⅓ sprigs thyme Add 16937½ ml red wine, reduce by 50% Add 45⅙ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 1355 g butter and 22 7/12 tsp balsamic vinegar
45⅙ tbsp mustard powder 45⅙ tbsp garlic powder 45⅙ tbsp paprika 135½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 45⅙ tbsp mustard powder, 45⅙ tbsp garlic powder, 45⅙ tbsp paprika and 135½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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