Link: youtu.be
Origin: Fallow
Serves: - 301 +
Ingredients
125 5/12 kg rib of beef 1254⅙ g salt
Method
Cover 125 5/12 kg rib of beef with 1254⅙ 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
50⅙ rib cap meat, diced 50⅙ rib cap fat, diced 100⅓ carrots, chopped 100⅓ sticks celery, chopped 50⅙ shallot, chopped 10033⅓ g mushrooms, sliced 301 cloves garlic 100⅓ sprigs thyme 18812½ ml red wine 50⅙ litre beef stock 1505 g butter 25 1/12 tsp balsamic vinegar
Meanwhile slowly render 50⅙ rib cap fat, diced on low heat Brown 50⅙ rib cap meat, diced in a pot Remove meat from pot Add 100⅓ carrots, chopped, 50⅙ shallot, chopped, 100⅓ sticks celery, chopped Add 10033⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 301 cloves garlic and 100⅓ sprigs thyme Add 18812½ ml red wine, reduce by 50% Add 50⅙ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 1505 g butter and 25 1/12 tsp balsamic vinegar
50⅙ tbsp mustard powder 50⅙ tbsp garlic powder 50⅙ tbsp paprika 150½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 50⅙ tbsp mustard powder, 50⅙ tbsp garlic powder, 50⅙ tbsp paprika and 150½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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