Link: youtu.be
Origin: Fallow
Serves: - 407 +
Ingredients
169 7/12 kg rib of beef 1695⅚ g salt
Method
Cover 169 7/12 kg rib of beef with 1695⅚ 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
67⅚ rib cap meat, diced 67⅚ rib cap fat, diced 135⅔ carrots, chopped 135⅔ sticks celery, chopped 67⅚ shallot, chopped 13566⅔ g mushrooms, sliced 407 cloves garlic 135⅔ sprigs thyme 25437½ ml red wine 67⅚ litre beef stock 2035 g butter 33 11/12 tsp balsamic vinegar
Meanwhile slowly render 67⅚ rib cap fat, diced on low heat Brown 67⅚ rib cap meat, diced in a pot Remove meat from pot Add 135⅔ carrots, chopped, 67⅚ shallot, chopped, 135⅔ sticks celery, chopped Add 13566⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 407 cloves garlic and 135⅔ sprigs thyme Add 25437½ ml red wine, reduce by 50% Add 67⅚ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 2035 g butter and 33 11/12 tsp balsamic vinegar
67⅚ tbsp mustard powder 67⅚ tbsp garlic powder 67⅚ tbsp paprika 203½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 67⅚ tbsp mustard powder, 67⅚ tbsp garlic powder, 67⅚ tbsp paprika and 203½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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