Link: youtu.be
Origin: Fallow
Serves: - 371 +
Ingredients
154 7/12 kg rib of beef 1545⅚ g salt
Method
Cover 154 7/12 kg rib of beef with 1545⅚ 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
61⅚ rib cap meat, diced 61⅚ rib cap fat, diced 123⅔ carrots, chopped 123⅔ sticks celery, chopped 61⅚ shallot, chopped 12366⅔ g mushrooms, sliced 371 cloves garlic 123⅔ sprigs thyme 23187½ ml red wine 61⅚ litre beef stock 1855 g butter 30 11/12 tsp balsamic vinegar
Meanwhile slowly render 61⅚ rib cap fat, diced on low heat Brown 61⅚ rib cap meat, diced in a pot Remove meat from pot Add 123⅔ carrots, chopped, 61⅚ shallot, chopped, 123⅔ sticks celery, chopped Add 12366⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 371 cloves garlic and 123⅔ sprigs thyme Add 23187½ ml red wine, reduce by 50% Add 61⅚ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 1855 g butter and 30 11/12 tsp balsamic vinegar
61⅚ tbsp mustard powder 61⅚ tbsp garlic powder 61⅚ tbsp paprika 185½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 61⅚ tbsp mustard powder, 61⅚ tbsp garlic powder, 61⅚ tbsp paprika and 185½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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