Link: youtu.be
Origin: Fallow
Serves: - 31 +
Ingredients
12 11/12 kg rib of beef 129⅙ g salt
Method
Cover 12 11/12 kg rib of beef with 129⅙ 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
5⅙ rib cap meat, diced 5⅙ rib cap fat, diced 10⅓ carrots, chopped 10⅓ sticks celery, chopped 5⅙ shallot, chopped 1033⅓ g mushrooms, sliced 31 cloves garlic 10⅓ sprigs thyme 1937½ ml red wine 5⅙ litre beef stock 155 g butter 2 7/12 tsp balsamic vinegar
Meanwhile slowly render 5⅙ rib cap fat, diced on low heat Brown 5⅙ rib cap meat, diced in a pot Remove meat from pot Add 10⅓ carrots, chopped, 5⅙ shallot, chopped, 10⅓ sticks celery, chopped Add 1033⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 31 cloves garlic and 10⅓ sprigs thyme Add 1937½ ml red wine, reduce by 50% Add 5⅙ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 155 g butter and 2 7/12 tsp balsamic vinegar
5⅙ tbsp mustard powder 5⅙ tbsp garlic powder 5⅙ tbsp paprika 15½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 5⅙ tbsp mustard powder, 5⅙ tbsp garlic powder, 5⅙ tbsp paprika and 15½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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