Link: youtu.be
Origin: Fallow
Serves: - 325 +
Ingredients
135 5/12 kg rib of beef 1354⅙ g salt
Method
Cover 135 5/12 kg rib of beef with 1354⅙ 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
54⅙ rib cap meat, diced 54⅙ rib cap fat, diced 108⅓ carrots, chopped 108⅓ sticks celery, chopped 54⅙ shallot, chopped 10833⅓ g mushrooms, sliced 325 cloves garlic 108⅓ sprigs thyme 20312½ ml red wine 54⅙ litre beef stock 1625 g butter 27 1/12 tsp balsamic vinegar
Meanwhile slowly render 54⅙ rib cap fat, diced on low heat Brown 54⅙ rib cap meat, diced in a pot Remove meat from pot Add 108⅓ carrots, chopped, 54⅙ shallot, chopped, 108⅓ sticks celery, chopped Add 10833⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 325 cloves garlic and 108⅓ sprigs thyme Add 20312½ ml red wine, reduce by 50% Add 54⅙ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 1625 g butter and 27 1/12 tsp balsamic vinegar
54⅙ tbsp mustard powder 54⅙ tbsp garlic powder 54⅙ tbsp paprika 162½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 54⅙ tbsp mustard powder, 54⅙ tbsp garlic powder, 54⅙ tbsp paprika and 162½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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