Link: youtu.be
Origin: Fallow
Serves: - 337 +
Ingredients
140 5/12 kg rib of beef 1404⅙ g salt
Method
Cover 140 5/12 kg rib of beef with 1404⅙ 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
56⅙ rib cap meat, diced 56⅙ rib cap fat, diced 112⅓ carrots, chopped 112⅓ sticks celery, chopped 56⅙ shallot, chopped 11233⅓ g mushrooms, sliced 337 cloves garlic 112⅓ sprigs thyme 21062½ ml red wine 56⅙ litre beef stock 1685 g butter 28 1/12 tsp balsamic vinegar
Meanwhile slowly render 56⅙ rib cap fat, diced on low heat Brown 56⅙ rib cap meat, diced in a pot Remove meat from pot Add 112⅓ carrots, chopped, 56⅙ shallot, chopped, 112⅓ sticks celery, chopped Add 11233⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 337 cloves garlic and 112⅓ sprigs thyme Add 21062½ ml red wine, reduce by 50% Add 56⅙ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 1685 g butter and 28 1/12 tsp balsamic vinegar
56⅙ tbsp mustard powder 56⅙ tbsp garlic powder 56⅙ tbsp paprika 168½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 56⅙ tbsp mustard powder, 56⅙ tbsp garlic powder, 56⅙ tbsp paprika and 168½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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