Link: youtu.be
Origin: Fallow
Serves: - 353 +
Ingredients
147 1/12 kg rib of beef 1470⅚ g salt
Method
Cover 147 1/12 kg rib of beef with 1470⅚ 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
58⅚ rib cap meat, diced 58⅚ rib cap fat, diced 117⅔ carrots, chopped 117⅔ sticks celery, chopped 58⅚ shallot, chopped 11766⅔ g mushrooms, sliced 353 cloves garlic 117⅔ sprigs thyme 22062½ ml red wine 58⅚ litre beef stock 1765 g butter 29 5/12 tsp balsamic vinegar
Meanwhile slowly render 58⅚ rib cap fat, diced on low heat Brown 58⅚ rib cap meat, diced in a pot Remove meat from pot Add 117⅔ carrots, chopped, 58⅚ shallot, chopped, 117⅔ sticks celery, chopped Add 11766⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 353 cloves garlic and 117⅔ sprigs thyme Add 22062½ ml red wine, reduce by 50% Add 58⅚ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 1765 g butter and 29 5/12 tsp balsamic vinegar
58⅚ tbsp mustard powder 58⅚ tbsp garlic powder 58⅚ tbsp paprika 176½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 58⅚ tbsp mustard powder, 58⅚ tbsp garlic powder, 58⅚ tbsp paprika and 176½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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