Link: youtu.be
Origin: Fallow
Serves: - 403 +
Ingredients
167 11/12 kg rib of beef 1679⅙ g salt
Method
Cover 167 11/12 kg rib of beef with 1679⅙ 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
67⅙ rib cap meat, diced 67⅙ rib cap fat, diced 134⅓ carrots, chopped 134⅓ sticks celery, chopped 67⅙ shallot, chopped 13433⅓ g mushrooms, sliced 403 cloves garlic 134⅓ sprigs thyme 25187½ ml red wine 67⅙ litre beef stock 2015 g butter 33 7/12 tsp balsamic vinegar
Meanwhile slowly render 67⅙ rib cap fat, diced on low heat Brown 67⅙ rib cap meat, diced in a pot Remove meat from pot Add 134⅓ carrots, chopped, 67⅙ shallot, chopped, 134⅓ sticks celery, chopped Add 13433⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 403 cloves garlic and 134⅓ sprigs thyme Add 25187½ ml red wine, reduce by 50% Add 67⅙ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 2015 g butter and 33 7/12 tsp balsamic vinegar
67⅙ tbsp mustard powder 67⅙ tbsp garlic powder 67⅙ tbsp paprika 201½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 67⅙ tbsp mustard powder, 67⅙ tbsp garlic powder, 67⅙ tbsp paprika and 201½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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