Link: youtu.be
Origin: Fallow
Serves: - 283 +
Ingredients
117 11/12 kg rib of beef 1179⅙ g salt
Method
Cover 117 11/12 kg rib of beef with 1179⅙ 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
47⅙ rib cap meat, diced 47⅙ rib cap fat, diced 94⅓ carrots, chopped 94⅓ sticks celery, chopped 47⅙ shallot, chopped 9433⅓ g mushrooms, sliced 283 cloves garlic 94⅓ sprigs thyme 17687½ ml red wine 47⅙ litre beef stock 1415 g butter 23 7/12 tsp balsamic vinegar
Meanwhile slowly render 47⅙ rib cap fat, diced on low heat Brown 47⅙ rib cap meat, diced in a pot Remove meat from pot Add 94⅓ carrots, chopped, 47⅙ shallot, chopped, 94⅓ sticks celery, chopped Add 9433⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 283 cloves garlic and 94⅓ sprigs thyme Add 17687½ ml red wine, reduce by 50% Add 47⅙ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 1415 g butter and 23 7/12 tsp balsamic vinegar
47⅙ tbsp mustard powder 47⅙ tbsp garlic powder 47⅙ tbsp paprika 141½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 47⅙ tbsp mustard powder, 47⅙ tbsp garlic powder, 47⅙ tbsp paprika and 141½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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