Link: youtu.be
Origin: Fallow
Serves: - 397 +
Ingredients
165 5/12 kg rib of beef 1654⅙ g salt
Method
Cover 165 5/12 kg rib of beef with 1654⅙ 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
66⅙ rib cap meat, diced 66⅙ rib cap fat, diced 132⅓ carrots, chopped 132⅓ sticks celery, chopped 66⅙ shallot, chopped 13233⅓ g mushrooms, sliced 397 cloves garlic 132⅓ sprigs thyme 24812½ ml red wine 66⅙ litre beef stock 1985 g butter 33 1/12 tsp balsamic vinegar
Meanwhile slowly render 66⅙ rib cap fat, diced on low heat Brown 66⅙ rib cap meat, diced in a pot Remove meat from pot Add 132⅓ carrots, chopped, 66⅙ shallot, chopped, 132⅓ sticks celery, chopped Add 13233⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 397 cloves garlic and 132⅓ sprigs thyme Add 24812½ ml red wine, reduce by 50% Add 66⅙ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 1985 g butter and 33 1/12 tsp balsamic vinegar
66⅙ tbsp mustard powder 66⅙ tbsp garlic powder 66⅙ tbsp paprika 198½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 66⅙ tbsp mustard powder, 66⅙ tbsp garlic powder, 66⅙ tbsp paprika and 198½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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