Link: youtu.be
Origin: Fallow
Serves: - 401 +
Ingredients
167 1/12 kg rib of beef 1670⅚ g salt
Method
Cover 167 1/12 kg rib of beef with 1670⅚ 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
66⅚ rib cap meat, diced 66⅚ rib cap fat, diced 133⅔ carrots, chopped 133⅔ sticks celery, chopped 66⅚ shallot, chopped 13366⅔ g mushrooms, sliced 401 cloves garlic 133⅔ sprigs thyme 25062½ ml red wine 66⅚ litre beef stock 2005 g butter 33 5/12 tsp balsamic vinegar
Meanwhile slowly render 66⅚ rib cap fat, diced on low heat Brown 66⅚ rib cap meat, diced in a pot Remove meat from pot Add 133⅔ carrots, chopped, 66⅚ shallot, chopped, 133⅔ sticks celery, chopped Add 13366⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 401 cloves garlic and 133⅔ sprigs thyme Add 25062½ ml red wine, reduce by 50% Add 66⅚ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 2005 g butter and 33 5/12 tsp balsamic vinegar
66⅚ tbsp mustard powder 66⅚ tbsp garlic powder 66⅚ tbsp paprika 200½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 66⅚ tbsp mustard powder, 66⅚ tbsp garlic powder, 66⅚ tbsp paprika and 200½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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