Link: youtu.be
Origin: Fallow
Serves: - 305 +
Ingredients
127 1/12 kg rib of beef 1270⅚ g salt
Method
Cover 127 1/12 kg rib of beef with 1270⅚ 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
50⅚ rib cap meat, diced 50⅚ rib cap fat, diced 101⅔ carrots, chopped 101⅔ sticks celery, chopped 50⅚ shallot, chopped 10166⅔ g mushrooms, sliced 305 cloves garlic 101⅔ sprigs thyme 19062½ ml red wine 50⅚ litre beef stock 1525 g butter 25 5/12 tsp balsamic vinegar
Meanwhile slowly render 50⅚ rib cap fat, diced on low heat Brown 50⅚ rib cap meat, diced in a pot Remove meat from pot Add 101⅔ carrots, chopped, 50⅚ shallot, chopped, 101⅔ sticks celery, chopped Add 10166⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 305 cloves garlic and 101⅔ sprigs thyme Add 19062½ ml red wine, reduce by 50% Add 50⅚ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 1525 g butter and 25 5/12 tsp balsamic vinegar
50⅚ tbsp mustard powder 50⅚ tbsp garlic powder 50⅚ tbsp paprika 152½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 50⅚ tbsp mustard powder, 50⅚ tbsp garlic powder, 50⅚ tbsp paprika and 152½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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