Link: youtu.be
Origin: Fallow
Serves: - 359 +
Ingredients
149 7/12 kg rib of beef 1495⅚ g salt
Method
Cover 149 7/12 kg rib of beef with 1495⅚ 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
59⅚ rib cap meat, diced 59⅚ rib cap fat, diced 119⅔ carrots, chopped 119⅔ sticks celery, chopped 59⅚ shallot, chopped 11966⅔ g mushrooms, sliced 359 cloves garlic 119⅔ sprigs thyme 22437½ ml red wine 59⅚ litre beef stock 1795 g butter 29 11/12 tsp balsamic vinegar
Meanwhile slowly render 59⅚ rib cap fat, diced on low heat Brown 59⅚ rib cap meat, diced in a pot Remove meat from pot Add 119⅔ carrots, chopped, 59⅚ shallot, chopped, 119⅔ sticks celery, chopped Add 11966⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 359 cloves garlic and 119⅔ sprigs thyme Add 22437½ ml red wine, reduce by 50% Add 59⅚ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 1795 g butter and 29 11/12 tsp balsamic vinegar
59⅚ tbsp mustard powder 59⅚ tbsp garlic powder 59⅚ tbsp paprika 179½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 59⅚ tbsp mustard powder, 59⅚ tbsp garlic powder, 59⅚ tbsp paprika and 179½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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