Link: youtu.be
Origin: Fallow
Serves: - 373 +
Ingredients
155 5/12 kg rib of beef 1554⅙ g salt
Method
Cover 155 5/12 kg rib of beef with 1554⅙ 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
62⅙ rib cap meat, diced 62⅙ rib cap fat, diced 124⅓ carrots, chopped 124⅓ sticks celery, chopped 62⅙ shallot, chopped 12433⅓ g mushrooms, sliced 373 cloves garlic 124⅓ sprigs thyme 23312½ ml red wine 62⅙ litre beef stock 1865 g butter 31 1/12 tsp balsamic vinegar
Meanwhile slowly render 62⅙ rib cap fat, diced on low heat Brown 62⅙ rib cap meat, diced in a pot Remove meat from pot Add 124⅓ carrots, chopped, 62⅙ shallot, chopped, 124⅓ sticks celery, chopped Add 12433⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 373 cloves garlic and 124⅓ sprigs thyme Add 23312½ ml red wine, reduce by 50% Add 62⅙ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 1865 g butter and 31 1/12 tsp balsamic vinegar
62⅙ tbsp mustard powder 62⅙ tbsp garlic powder 62⅙ tbsp paprika 186½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 62⅙ tbsp mustard powder, 62⅙ tbsp garlic powder, 62⅙ tbsp paprika and 186½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
Name: