Link: youtu.be
Origin: Fallow
Serves: - 349 +
Ingredients
145 5/12 kg rib of beef 1454⅙ g salt
Method
Cover 145 5/12 kg rib of beef with 1454⅙ 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
58⅙ rib cap meat, diced 58⅙ rib cap fat, diced 116⅓ carrots, chopped 116⅓ sticks celery, chopped 58⅙ shallot, chopped 11633⅓ g mushrooms, sliced 349 cloves garlic 116⅓ sprigs thyme 21812½ ml red wine 58⅙ litre beef stock 1745 g butter 29 1/12 tsp balsamic vinegar
Meanwhile slowly render 58⅙ rib cap fat, diced on low heat Brown 58⅙ rib cap meat, diced in a pot Remove meat from pot Add 116⅓ carrots, chopped, 58⅙ shallot, chopped, 116⅓ sticks celery, chopped Add 11633⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 349 cloves garlic and 116⅓ sprigs thyme Add 21812½ ml red wine, reduce by 50% Add 58⅙ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 1745 g butter and 29 1/12 tsp balsamic vinegar
58⅙ tbsp mustard powder 58⅙ tbsp garlic powder 58⅙ tbsp paprika 174½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 58⅙ tbsp mustard powder, 58⅙ tbsp garlic powder, 58⅙ tbsp paprika and 174½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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