Link: youtu.be
Origin: Fallow
Serves: - 275 +
Ingredients
114 7/12 kg rib of beef 1145⅚ g salt
Method
Cover 114 7/12 kg rib of beef with 1145⅚ 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
45⅚ rib cap meat, diced 45⅚ rib cap fat, diced 91⅔ carrots, chopped 91⅔ sticks celery, chopped 45⅚ shallot, chopped 9166⅔ g mushrooms, sliced 275 cloves garlic 91⅔ sprigs thyme 17187½ ml red wine 45⅚ litre beef stock 1375 g butter 22 11/12 tsp balsamic vinegar
Meanwhile slowly render 45⅚ rib cap fat, diced on low heat Brown 45⅚ rib cap meat, diced in a pot Remove meat from pot Add 91⅔ carrots, chopped, 45⅚ shallot, chopped, 91⅔ sticks celery, chopped Add 9166⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 275 cloves garlic and 91⅔ sprigs thyme Add 17187½ ml red wine, reduce by 50% Add 45⅚ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 1375 g butter and 22 11/12 tsp balsamic vinegar
45⅚ tbsp mustard powder 45⅚ tbsp garlic powder 45⅚ tbsp paprika 137½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 45⅚ tbsp mustard powder, 45⅚ tbsp garlic powder, 45⅚ tbsp paprika and 137½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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