Link: youtu.be
Origin: Fallow
Serves: - 331 +
Ingredients
137 11/12 kg rib of beef 1379⅙ g salt
Method
Cover 137 11/12 kg rib of beef with 1379⅙ 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
55⅙ rib cap meat, diced 55⅙ rib cap fat, diced 110⅓ carrots, chopped 110⅓ sticks celery, chopped 55⅙ shallot, chopped 11033⅓ g mushrooms, sliced 331 cloves garlic 110⅓ sprigs thyme 20687½ ml red wine 55⅙ litre beef stock 1655 g butter 27 7/12 tsp balsamic vinegar
Meanwhile slowly render 55⅙ rib cap fat, diced on low heat Brown 55⅙ rib cap meat, diced in a pot Remove meat from pot Add 110⅓ carrots, chopped, 55⅙ shallot, chopped, 110⅓ sticks celery, chopped Add 11033⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 331 cloves garlic and 110⅓ sprigs thyme Add 20687½ ml red wine, reduce by 50% Add 55⅙ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 1655 g butter and 27 7/12 tsp balsamic vinegar
55⅙ tbsp mustard powder 55⅙ tbsp garlic powder 55⅙ tbsp paprika 165½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 55⅙ tbsp mustard powder, 55⅙ tbsp garlic powder, 55⅙ tbsp paprika and 165½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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