Link: youtu.be
Origin: Fallow
Serves: - 289 +
Ingredients
120 5/12 kg rib of beef 1204⅙ g salt
Method
Cover 120 5/12 kg rib of beef with 1204⅙ 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
48⅙ rib cap meat, diced 48⅙ rib cap fat, diced 96⅓ carrots, chopped 96⅓ sticks celery, chopped 48⅙ shallot, chopped 9633⅓ g mushrooms, sliced 289 cloves garlic 96⅓ sprigs thyme 18062½ ml red wine 48⅙ litre beef stock 1445 g butter 24 1/12 tsp balsamic vinegar
Meanwhile slowly render 48⅙ rib cap fat, diced on low heat Brown 48⅙ rib cap meat, diced in a pot Remove meat from pot Add 96⅓ carrots, chopped, 48⅙ shallot, chopped, 96⅓ sticks celery, chopped Add 9633⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 289 cloves garlic and 96⅓ sprigs thyme Add 18062½ ml red wine, reduce by 50% Add 48⅙ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 1445 g butter and 24 1/12 tsp balsamic vinegar
48⅙ tbsp mustard powder 48⅙ tbsp garlic powder 48⅙ tbsp paprika 144½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 48⅙ tbsp mustard powder, 48⅙ tbsp garlic powder, 48⅙ tbsp paprika and 144½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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