Link: youtu.be
Origin: Fallow
Serves: - 341 +
Ingredients
142 1/12 kg rib of beef 1420⅚ g salt
Method
Cover 142 1/12 kg rib of beef with 1420⅚ 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
56⅚ rib cap meat, diced 56⅚ rib cap fat, diced 113⅔ carrots, chopped 113⅔ sticks celery, chopped 56⅚ shallot, chopped 11366⅔ g mushrooms, sliced 341 cloves garlic 113⅔ sprigs thyme 21312½ ml red wine 56⅚ litre beef stock 1705 g butter 28 5/12 tsp balsamic vinegar
Meanwhile slowly render 56⅚ rib cap fat, diced on low heat Brown 56⅚ rib cap meat, diced in a pot Remove meat from pot Add 113⅔ carrots, chopped, 56⅚ shallot, chopped, 113⅔ sticks celery, chopped Add 11366⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 341 cloves garlic and 113⅔ sprigs thyme Add 21312½ ml red wine, reduce by 50% Add 56⅚ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 1705 g butter and 28 5/12 tsp balsamic vinegar
56⅚ tbsp mustard powder 56⅚ tbsp garlic powder 56⅚ tbsp paprika 170½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 56⅚ tbsp mustard powder, 56⅚ tbsp garlic powder, 56⅚ tbsp paprika and 170½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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