Link: youtu.be
Origin: Fallow
Serves: - 347 +
Ingredients
144 7/12 kg rib of beef 1445⅚ g salt
Method
Cover 144 7/12 kg rib of beef with 1445⅚ 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
57⅚ rib cap meat, diced 57⅚ rib cap fat, diced 115⅔ carrots, chopped 115⅔ sticks celery, chopped 57⅚ shallot, chopped 11566⅔ g mushrooms, sliced 347 cloves garlic 115⅔ sprigs thyme 21687½ ml red wine 57⅚ litre beef stock 1735 g butter 28 11/12 tsp balsamic vinegar
Meanwhile slowly render 57⅚ rib cap fat, diced on low heat Brown 57⅚ rib cap meat, diced in a pot Remove meat from pot Add 115⅔ carrots, chopped, 57⅚ shallot, chopped, 115⅔ sticks celery, chopped Add 11566⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 347 cloves garlic and 115⅔ sprigs thyme Add 21687½ ml red wine, reduce by 50% Add 57⅚ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 1735 g butter and 28 11/12 tsp balsamic vinegar
57⅚ tbsp mustard powder 57⅚ tbsp garlic powder 57⅚ tbsp paprika 173½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 57⅚ tbsp mustard powder, 57⅚ tbsp garlic powder, 57⅚ tbsp paprika and 173½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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