Link: youtu.be
Origin: Fallow
Serves: - 286 +
Ingredients
119⅙ kg rib of beef 1191⅔ g salt
Method
Cover 119⅙ kg rib of beef with 1191⅔ 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
47⅔ rib cap meat, diced 47⅔ rib cap fat, diced 95⅓ carrots, chopped 95⅓ sticks celery, chopped 47⅔ shallot, chopped 9533⅓ g mushrooms, sliced 286 cloves garlic 95⅓ sprigs thyme 17875 ml red wine 47⅔ litre beef stock 1430 g butter 23⅚ tsp balsamic vinegar
Meanwhile slowly render 47⅔ rib cap fat, diced on low heat Brown 47⅔ rib cap meat, diced in a pot Remove meat from pot Add 95⅓ carrots, chopped, 47⅔ shallot, chopped, 95⅓ sticks celery, chopped Add 9533⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 286 cloves garlic and 95⅓ sprigs thyme Add 17875 ml red wine, reduce by 50% Add 47⅔ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 1430 g butter and 23⅚ tsp balsamic vinegar
47⅔ tbsp mustard powder 47⅔ tbsp garlic powder 47⅔ tbsp paprika 143 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 47⅔ tbsp mustard powder, 47⅔ tbsp garlic powder, 47⅔ tbsp paprika and 143 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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