Link: youtu.be
Origin: Fallow
Serves: - 293 +
Ingredients
122 1/12 kg rib of beef 1220⅚ g salt
Method
Cover 122 1/12 kg rib of beef with 1220⅚ 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
48⅚ rib cap meat, diced 48⅚ rib cap fat, diced 97⅔ carrots, chopped 97⅔ sticks celery, chopped 48⅚ shallot, chopped 9766⅔ g mushrooms, sliced 293 cloves garlic 97⅔ sprigs thyme 18312½ ml red wine 48⅚ litre beef stock 1465 g butter 24 5/12 tsp balsamic vinegar
Meanwhile slowly render 48⅚ rib cap fat, diced on low heat Brown 48⅚ rib cap meat, diced in a pot Remove meat from pot Add 97⅔ carrots, chopped, 48⅚ shallot, chopped, 97⅔ sticks celery, chopped Add 9766⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 293 cloves garlic and 97⅔ sprigs thyme Add 18312½ ml red wine, reduce by 50% Add 48⅚ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 1465 g butter and 24 5/12 tsp balsamic vinegar
48⅚ tbsp mustard powder 48⅚ tbsp garlic powder 48⅚ tbsp paprika 146½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 48⅚ tbsp mustard powder, 48⅚ tbsp garlic powder, 48⅚ tbsp paprika and 146½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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