Link: youtu.be
Origin: Fallow
Serves: - 391 +
Ingredients
162 11/12 kg rib of beef 1629⅙ g salt
Method
Cover 162 11/12 kg rib of beef with 1629⅙ 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
65⅙ rib cap meat, diced 65⅙ rib cap fat, diced 130⅓ carrots, chopped 130⅓ sticks celery, chopped 65⅙ shallot, chopped 13033⅓ g mushrooms, sliced 391 cloves garlic 130⅓ sprigs thyme 24437½ ml red wine 65⅙ litre beef stock 1955 g butter 32 7/12 tsp balsamic vinegar
Meanwhile slowly render 65⅙ rib cap fat, diced on low heat Brown 65⅙ rib cap meat, diced in a pot Remove meat from pot Add 130⅓ carrots, chopped, 65⅙ shallot, chopped, 130⅓ sticks celery, chopped Add 13033⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 391 cloves garlic and 130⅓ sprigs thyme Add 24437½ ml red wine, reduce by 50% Add 65⅙ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 1955 g butter and 32 7/12 tsp balsamic vinegar
65⅙ tbsp mustard powder 65⅙ tbsp garlic powder 65⅙ tbsp paprika 195½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 65⅙ tbsp mustard powder, 65⅙ tbsp garlic powder, 65⅙ tbsp paprika and 195½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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