Link: youtu.be
Origin: Fallow
Serves: - 329 +
Ingredients
137 1/12 kg rib of beef 1370⅚ g salt
Method
Cover 137 1/12 kg rib of beef with 1370⅚ 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
54⅚ rib cap meat, diced 54⅚ rib cap fat, diced 109⅔ carrots, chopped 109⅔ sticks celery, chopped 54⅚ shallot, chopped 10966⅔ g mushrooms, sliced 329 cloves garlic 109⅔ sprigs thyme 20562½ ml red wine 54⅚ litre beef stock 1645 g butter 27 5/12 tsp balsamic vinegar
Meanwhile slowly render 54⅚ rib cap fat, diced on low heat Brown 54⅚ rib cap meat, diced in a pot Remove meat from pot Add 109⅔ carrots, chopped, 54⅚ shallot, chopped, 109⅔ sticks celery, chopped Add 10966⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 329 cloves garlic and 109⅔ sprigs thyme Add 20562½ ml red wine, reduce by 50% Add 54⅚ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 1645 g butter and 27 5/12 tsp balsamic vinegar
54⅚ tbsp mustard powder 54⅚ tbsp garlic powder 54⅚ tbsp paprika 164½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 54⅚ tbsp mustard powder, 54⅚ tbsp garlic powder, 54⅚ tbsp paprika and 164½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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