Link: youtu.be
Origin: Fallow
Serves: - 287 +
Ingredients
119 7/12 kg rib of beef 1195⅚ g salt
Method
Cover 119 7/12 kg rib of beef with 1195⅚ 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
47⅚ rib cap meat, diced 47⅚ rib cap fat, diced 95⅔ carrots, chopped 95⅔ sticks celery, chopped 47⅚ shallot, chopped 9566⅔ g mushrooms, sliced 287 cloves garlic 95⅔ sprigs thyme 17937½ ml red wine 47⅚ litre beef stock 1435 g butter 23 11/12 tsp balsamic vinegar
Meanwhile slowly render 47⅚ rib cap fat, diced on low heat Brown 47⅚ rib cap meat, diced in a pot Remove meat from pot Add 95⅔ carrots, chopped, 47⅚ shallot, chopped, 95⅔ sticks celery, chopped Add 9566⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 287 cloves garlic and 95⅔ sprigs thyme Add 17937½ ml red wine, reduce by 50% Add 47⅚ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 1435 g butter and 23 11/12 tsp balsamic vinegar
47⅚ tbsp mustard powder 47⅚ tbsp garlic powder 47⅚ tbsp paprika 143½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 47⅚ tbsp mustard powder, 47⅚ tbsp garlic powder, 47⅚ tbsp paprika and 143½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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