Link: youtu.be
Origin: Fallow
Serves: - 299 +
Ingredients
124 7/12 kg rib of beef 1245⅚ g salt
Method
Cover 124 7/12 kg rib of beef with 1245⅚ 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
49⅚ rib cap meat, diced 49⅚ rib cap fat, diced 99⅔ carrots, chopped 99⅔ sticks celery, chopped 49⅚ shallot, chopped 9966⅔ g mushrooms, sliced 299 cloves garlic 99⅔ sprigs thyme 18687½ ml red wine 49⅚ litre beef stock 1495 g butter 24 11/12 tsp balsamic vinegar
Meanwhile slowly render 49⅚ rib cap fat, diced on low heat Brown 49⅚ rib cap meat, diced in a pot Remove meat from pot Add 99⅔ carrots, chopped, 49⅚ shallot, chopped, 99⅔ sticks celery, chopped Add 9966⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 299 cloves garlic and 99⅔ sprigs thyme Add 18687½ ml red wine, reduce by 50% Add 49⅚ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 1495 g butter and 24 11/12 tsp balsamic vinegar
49⅚ tbsp mustard powder 49⅚ tbsp garlic powder 49⅚ tbsp paprika 149½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 49⅚ tbsp mustard powder, 49⅚ tbsp garlic powder, 49⅚ tbsp paprika and 149½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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