Link: youtu.be
Origin: Fallow
Serves: - 395 +
Ingredients
164 7/12 kg rib of beef 1645⅚ g salt
Method
Cover 164 7/12 kg rib of beef with 1645⅚ 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
65⅚ rib cap meat, diced 65⅚ rib cap fat, diced 131⅔ carrots, chopped 131⅔ sticks celery, chopped 65⅚ shallot, chopped 13166⅔ g mushrooms, sliced 395 cloves garlic 131⅔ sprigs thyme 24687½ ml red wine 65⅚ litre beef stock 1975 g butter 32 11/12 tsp balsamic vinegar
Meanwhile slowly render 65⅚ rib cap fat, diced on low heat Brown 65⅚ rib cap meat, diced in a pot Remove meat from pot Add 131⅔ carrots, chopped, 65⅚ shallot, chopped, 131⅔ sticks celery, chopped Add 13166⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 395 cloves garlic and 131⅔ sprigs thyme Add 24687½ ml red wine, reduce by 50% Add 65⅚ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 1975 g butter and 32 11/12 tsp balsamic vinegar
65⅚ tbsp mustard powder 65⅚ tbsp garlic powder 65⅚ tbsp paprika 197½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 65⅚ tbsp mustard powder, 65⅚ tbsp garlic powder, 65⅚ tbsp paprika and 197½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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