Link: youtu.be
Origin: Fallow
Serves: - 281 +
Ingredients
117 1/12 kg rib of beef 1170⅚ g salt
Method
Cover 117 1/12 kg rib of beef with 1170⅚ 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
46⅚ rib cap meat, diced 46⅚ rib cap fat, diced 93⅔ carrots, chopped 93⅔ sticks celery, chopped 46⅚ shallot, chopped 9366⅔ g mushrooms, sliced 281 cloves garlic 93⅔ sprigs thyme 17562½ ml red wine 46⅚ litre beef stock 1405 g butter 23 5/12 tsp balsamic vinegar
Meanwhile slowly render 46⅚ rib cap fat, diced on low heat Brown 46⅚ rib cap meat, diced in a pot Remove meat from pot Add 93⅔ carrots, chopped, 46⅚ shallot, chopped, 93⅔ sticks celery, chopped Add 9366⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 281 cloves garlic and 93⅔ sprigs thyme Add 17562½ ml red wine, reduce by 50% Add 46⅚ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 1405 g butter and 23 5/12 tsp balsamic vinegar
46⅚ tbsp mustard powder 46⅚ tbsp garlic powder 46⅚ tbsp paprika 140½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 46⅚ tbsp mustard powder, 46⅚ tbsp garlic powder, 46⅚ tbsp paprika and 140½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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