Link: youtu.be
Origin: Fallow
Serves: - 389 +
Ingredients
162 1/12 kg rib of beef 1620⅚ g salt
Method
Cover 162 1/12 kg rib of beef with 1620⅚ 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
64⅚ rib cap meat, diced 64⅚ rib cap fat, diced 129⅔ carrots, chopped 129⅔ sticks celery, chopped 64⅚ shallot, chopped 12966⅔ g mushrooms, sliced 389 cloves garlic 129⅔ sprigs thyme 24312½ ml red wine 64⅚ litre beef stock 1945 g butter 32 5/12 tsp balsamic vinegar
Meanwhile slowly render 64⅚ rib cap fat, diced on low heat Brown 64⅚ rib cap meat, diced in a pot Remove meat from pot Add 129⅔ carrots, chopped, 64⅚ shallot, chopped, 129⅔ sticks celery, chopped Add 12966⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 389 cloves garlic and 129⅔ sprigs thyme Add 24312½ ml red wine, reduce by 50% Add 64⅚ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 1945 g butter and 32 5/12 tsp balsamic vinegar
64⅚ tbsp mustard powder 64⅚ tbsp garlic powder 64⅚ tbsp paprika 194½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 64⅚ tbsp mustard powder, 64⅚ tbsp garlic powder, 64⅚ tbsp paprika and 194½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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