Link: youtu.be
Origin: Fallow
Serves: - 37 +
Ingredients
15 5/12 kg rib of beef 154⅙ g salt
Method
Cover 15 5/12 kg rib of beef with 154⅙ 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
6⅙ rib cap meat, diced 6⅙ rib cap fat, diced 12⅓ carrots, chopped 12⅓ sticks celery, chopped 6⅙ shallot, chopped 1233⅓ g mushrooms, sliced 37 cloves garlic 12⅓ sprigs thyme 2312½ ml red wine 6⅙ litre beef stock 185 g butter 3 1/12 tsp balsamic vinegar
Meanwhile slowly render 6⅙ rib cap fat, diced on low heat Brown 6⅙ rib cap meat, diced in a pot Remove meat from pot Add 12⅓ carrots, chopped, 6⅙ shallot, chopped, 12⅓ sticks celery, chopped Add 1233⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 37 cloves garlic and 12⅓ sprigs thyme Add 2312½ ml red wine, reduce by 50% Add 6⅙ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 185 g butter and 3 1/12 tsp balsamic vinegar
6⅙ tbsp mustard powder 6⅙ tbsp garlic powder 6⅙ tbsp paprika 18½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 6⅙ tbsp mustard powder, 6⅙ tbsp garlic powder, 6⅙ tbsp paprika and 18½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
Name: