Link: youtu.be
Origin: Fallow
Serves: - 367 +
Ingredients
152 11/12 kg rib of beef 1529⅙ g salt
Method
Cover 152 11/12 kg rib of beef with 1529⅙ 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
61⅙ rib cap meat, diced 61⅙ rib cap fat, diced 122⅓ carrots, chopped 122⅓ sticks celery, chopped 61⅙ shallot, chopped 12233⅓ g mushrooms, sliced 367 cloves garlic 122⅓ sprigs thyme 22937½ ml red wine 61⅙ litre beef stock 1835 g butter 30 7/12 tsp balsamic vinegar
Meanwhile slowly render 61⅙ rib cap fat, diced on low heat Brown 61⅙ rib cap meat, diced in a pot Remove meat from pot Add 122⅓ carrots, chopped, 61⅙ shallot, chopped, 122⅓ sticks celery, chopped Add 12233⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 367 cloves garlic and 122⅓ sprigs thyme Add 22937½ ml red wine, reduce by 50% Add 61⅙ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 1835 g butter and 30 7/12 tsp balsamic vinegar
61⅙ tbsp mustard powder 61⅙ tbsp garlic powder 61⅙ tbsp paprika 183½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 61⅙ tbsp mustard powder, 61⅙ tbsp garlic powder, 61⅙ tbsp paprika and 183½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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