Link: youtu.be
Origin: Fallow
Serves: - 383 +
Ingredients
159 7/12 kg rib of beef 1595⅚ g salt
Method
Cover 159 7/12 kg rib of beef with 1595⅚ 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
63⅚ rib cap meat, diced 63⅚ rib cap fat, diced 127⅔ carrots, chopped 127⅔ sticks celery, chopped 63⅚ shallot, chopped 12766⅔ g mushrooms, sliced 383 cloves garlic 127⅔ sprigs thyme 23937½ ml red wine 63⅚ litre beef stock 1915 g butter 31 11/12 tsp balsamic vinegar
Meanwhile slowly render 63⅚ rib cap fat, diced on low heat Brown 63⅚ rib cap meat, diced in a pot Remove meat from pot Add 127⅔ carrots, chopped, 63⅚ shallot, chopped, 127⅔ sticks celery, chopped Add 12766⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 383 cloves garlic and 127⅔ sprigs thyme Add 23937½ ml red wine, reduce by 50% Add 63⅚ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 1915 g butter and 31 11/12 tsp balsamic vinegar
63⅚ tbsp mustard powder 63⅚ tbsp garlic powder 63⅚ tbsp paprika 191½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 63⅚ tbsp mustard powder, 63⅚ tbsp garlic powder, 63⅚ tbsp paprika and 191½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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