Link: youtu.be
Origin: Fallow
Serves: - 295 +
Ingredients
122 11/12 kg rib of beef 1229⅙ g salt
Method
Cover 122 11/12 kg rib of beef with 1229⅙ 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
49⅙ rib cap meat, diced 49⅙ rib cap fat, diced 98⅓ carrots, chopped 98⅓ sticks celery, chopped 49⅙ shallot, chopped 9833⅓ g mushrooms, sliced 295 cloves garlic 98⅓ sprigs thyme 18437½ ml red wine 49⅙ litre beef stock 1475 g butter 24 7/12 tsp balsamic vinegar
Meanwhile slowly render 49⅙ rib cap fat, diced on low heat Brown 49⅙ rib cap meat, diced in a pot Remove meat from pot Add 98⅓ carrots, chopped, 49⅙ shallot, chopped, 98⅓ sticks celery, chopped Add 9833⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 295 cloves garlic and 98⅓ sprigs thyme Add 18437½ ml red wine, reduce by 50% Add 49⅙ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 1475 g butter and 24 7/12 tsp balsamic vinegar
49⅙ tbsp mustard powder 49⅙ tbsp garlic powder 49⅙ tbsp paprika 147½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 49⅙ tbsp mustard powder, 49⅙ tbsp garlic powder, 49⅙ tbsp paprika and 147½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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