Link: youtu.be
Origin: Fallow
Serves: - 355 +
Ingredients
147 11/12 kg rib of beef 1479⅙ g salt
Method
Cover 147 11/12 kg rib of beef with 1479⅙ 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
59⅙ rib cap meat, diced 59⅙ rib cap fat, diced 118⅓ carrots, chopped 118⅓ sticks celery, chopped 59⅙ shallot, chopped 11833⅓ g mushrooms, sliced 355 cloves garlic 118⅓ sprigs thyme 22187½ ml red wine 59⅙ litre beef stock 1775 g butter 29 7/12 tsp balsamic vinegar
Meanwhile slowly render 59⅙ rib cap fat, diced on low heat Brown 59⅙ rib cap meat, diced in a pot Remove meat from pot Add 118⅓ carrots, chopped, 59⅙ shallot, chopped, 118⅓ sticks celery, chopped Add 11833⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 355 cloves garlic and 118⅓ sprigs thyme Add 22187½ ml red wine, reduce by 50% Add 59⅙ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 1775 g butter and 29 7/12 tsp balsamic vinegar
59⅙ tbsp mustard powder 59⅙ tbsp garlic powder 59⅙ tbsp paprika 177½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 59⅙ tbsp mustard powder, 59⅙ tbsp garlic powder, 59⅙ tbsp paprika and 177½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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