Link: youtu.be
Origin: Fallow
Serves: - 377 +
Ingredients
157 1/12 kg rib of beef 1570⅚ g salt
Method
Cover 157 1/12 kg rib of beef with 1570⅚ 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
62⅚ rib cap meat, diced 62⅚ rib cap fat, diced 125⅔ carrots, chopped 125⅔ sticks celery, chopped 62⅚ shallot, chopped 12566⅔ g mushrooms, sliced 377 cloves garlic 125⅔ sprigs thyme 23562½ ml red wine 62⅚ litre beef stock 1885 g butter 31 5/12 tsp balsamic vinegar
Meanwhile slowly render 62⅚ rib cap fat, diced on low heat Brown 62⅚ rib cap meat, diced in a pot Remove meat from pot Add 125⅔ carrots, chopped, 62⅚ shallot, chopped, 125⅔ sticks celery, chopped Add 12566⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 377 cloves garlic and 125⅔ sprigs thyme Add 23562½ ml red wine, reduce by 50% Add 62⅚ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 1885 g butter and 31 5/12 tsp balsamic vinegar
62⅚ tbsp mustard powder 62⅚ tbsp garlic powder 62⅚ tbsp paprika 188½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 62⅚ tbsp mustard powder, 62⅚ tbsp garlic powder, 62⅚ tbsp paprika and 188½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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