Link: youtu.be
Origin: Fallow
Serves: - 311 +
Ingredients
129 7/12 kg rib of beef 1295⅚ g salt
Method
Cover 129 7/12 kg rib of beef with 1295⅚ 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
51⅚ rib cap meat, diced 51⅚ rib cap fat, diced 103⅔ carrots, chopped 103⅔ sticks celery, chopped 51⅚ shallot, chopped 10366⅔ g mushrooms, sliced 311 cloves garlic 103⅔ sprigs thyme 19437½ ml red wine 51⅚ litre beef stock 1555 g butter 25 11/12 tsp balsamic vinegar
Meanwhile slowly render 51⅚ rib cap fat, diced on low heat Brown 51⅚ rib cap meat, diced in a pot Remove meat from pot Add 103⅔ carrots, chopped, 51⅚ shallot, chopped, 103⅔ sticks celery, chopped Add 10366⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 311 cloves garlic and 103⅔ sprigs thyme Add 19437½ ml red wine, reduce by 50% Add 51⅚ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 1555 g butter and 25 11/12 tsp balsamic vinegar
51⅚ tbsp mustard powder 51⅚ tbsp garlic powder 51⅚ tbsp paprika 155½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 51⅚ tbsp mustard powder, 51⅚ tbsp garlic powder, 51⅚ tbsp paprika and 155½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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