Link: youtu.be
Origin: Fallow
Serves: - 385 +
Ingredients
160 5/12 kg rib of beef 1604⅙ g salt
Method
Cover 160 5/12 kg rib of beef with 1604⅙ 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
64⅙ rib cap meat, diced 64⅙ rib cap fat, diced 128⅓ carrots, chopped 128⅓ sticks celery, chopped 64⅙ shallot, chopped 12833⅓ g mushrooms, sliced 385 cloves garlic 128⅓ sprigs thyme 24062½ ml red wine 64⅙ litre beef stock 1925 g butter 32 1/12 tsp balsamic vinegar
Meanwhile slowly render 64⅙ rib cap fat, diced on low heat Brown 64⅙ rib cap meat, diced in a pot Remove meat from pot Add 128⅓ carrots, chopped, 64⅙ shallot, chopped, 128⅓ sticks celery, chopped Add 12833⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 385 cloves garlic and 128⅓ sprigs thyme Add 24062½ ml red wine, reduce by 50% Add 64⅙ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 1925 g butter and 32 1/12 tsp balsamic vinegar
64⅙ tbsp mustard powder 64⅙ tbsp garlic powder 64⅙ tbsp paprika 192½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 64⅙ tbsp mustard powder, 64⅙ tbsp garlic powder, 64⅙ tbsp paprika and 192½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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