Link: youtu.be
Origin: Fallow
Serves: - 317 +
Ingredients
132 1/12 kg rib of beef 1320⅚ g salt
Method
Cover 132 1/12 kg rib of beef with 1320⅚ 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
52⅚ rib cap meat, diced 52⅚ rib cap fat, diced 105⅔ carrots, chopped 105⅔ sticks celery, chopped 52⅚ shallot, chopped 10566⅔ g mushrooms, sliced 317 cloves garlic 105⅔ sprigs thyme 19812½ ml red wine 52⅚ litre beef stock 1585 g butter 26 5/12 tsp balsamic vinegar
Meanwhile slowly render 52⅚ rib cap fat, diced on low heat Brown 52⅚ rib cap meat, diced in a pot Remove meat from pot Add 105⅔ carrots, chopped, 52⅚ shallot, chopped, 105⅔ sticks celery, chopped Add 10566⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 317 cloves garlic and 105⅔ sprigs thyme Add 19812½ ml red wine, reduce by 50% Add 52⅚ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 1585 g butter and 26 5/12 tsp balsamic vinegar
52⅚ tbsp mustard powder 52⅚ tbsp garlic powder 52⅚ tbsp paprika 158½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 52⅚ tbsp mustard powder, 52⅚ tbsp garlic powder, 52⅚ tbsp paprika and 158½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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