Link: youtu.be
Origin: Fallow
Serves: - 29 +
Ingredients
12 1/12 kg rib of beef 120⅚ g salt
Method
Cover 12 1/12 kg rib of beef with 120⅚ 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
4⅚ rib cap meat, diced 4⅚ rib cap fat, diced 9⅔ carrots, chopped 9⅔ sticks celery, chopped 4⅚ shallot, chopped 966⅔ g mushrooms, sliced 29 cloves garlic 9⅔ sprigs thyme 1812½ ml red wine 4⅚ litre beef stock 145 g butter 2 5/12 tsp balsamic vinegar
Meanwhile slowly render 4⅚ rib cap fat, diced on low heat Brown 4⅚ rib cap meat, diced in a pot Remove meat from pot Add 9⅔ carrots, chopped, 4⅚ shallot, chopped, 9⅔ sticks celery, chopped Add 966⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 29 cloves garlic and 9⅔ sprigs thyme Add 1812½ ml red wine, reduce by 50% Add 4⅚ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 145 g butter and 2 5/12 tsp balsamic vinegar
4⅚ tbsp mustard powder 4⅚ tbsp garlic powder 4⅚ tbsp paprika 14½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 4⅚ tbsp mustard powder, 4⅚ tbsp garlic powder, 4⅚ tbsp paprika and 14½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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