Link: youtu.be
Origin: Fallow
Serves: - 307 +
Ingredients
127 11/12 kg rib of beef 1279⅙ g salt
Method
Cover 127 11/12 kg rib of beef with 1279⅙ 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
51⅙ rib cap meat, diced 51⅙ rib cap fat, diced 102⅓ carrots, chopped 102⅓ sticks celery, chopped 51⅙ shallot, chopped 10233⅓ g mushrooms, sliced 307 cloves garlic 102⅓ sprigs thyme 19187½ ml red wine 51⅙ litre beef stock 1535 g butter 25 7/12 tsp balsamic vinegar
Meanwhile slowly render 51⅙ rib cap fat, diced on low heat Brown 51⅙ rib cap meat, diced in a pot Remove meat from pot Add 102⅓ carrots, chopped, 51⅙ shallot, chopped, 102⅓ sticks celery, chopped Add 10233⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 307 cloves garlic and 102⅓ sprigs thyme Add 19187½ ml red wine, reduce by 50% Add 51⅙ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 1535 g butter and 25 7/12 tsp balsamic vinegar
51⅙ tbsp mustard powder 51⅙ tbsp garlic powder 51⅙ tbsp paprika 153½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 51⅙ tbsp mustard powder, 51⅙ tbsp garlic powder, 51⅙ tbsp paprika and 153½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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