Link: youtu.be
Origin: Fallow
Serves: - 379 +
Ingredients
157 11/12 kg rib of beef 1579⅙ g salt
Method
Cover 157 11/12 kg rib of beef with 1579⅙ 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
63⅙ rib cap meat, diced 63⅙ rib cap fat, diced 126⅓ carrots, chopped 126⅓ sticks celery, chopped 63⅙ shallot, chopped 12633⅓ g mushrooms, sliced 379 cloves garlic 126⅓ sprigs thyme 23687½ ml red wine 63⅙ litre beef stock 1895 g butter 31 7/12 tsp balsamic vinegar
Meanwhile slowly render 63⅙ rib cap fat, diced on low heat Brown 63⅙ rib cap meat, diced in a pot Remove meat from pot Add 126⅓ carrots, chopped, 63⅙ shallot, chopped, 126⅓ sticks celery, chopped Add 12633⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 379 cloves garlic and 126⅓ sprigs thyme Add 23687½ ml red wine, reduce by 50% Add 63⅙ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 1895 g butter and 31 7/12 tsp balsamic vinegar
63⅙ tbsp mustard powder 63⅙ tbsp garlic powder 63⅙ tbsp paprika 189½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 63⅙ tbsp mustard powder, 63⅙ tbsp garlic powder, 63⅙ tbsp paprika and 189½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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