Link: youtu.be
Origin: Fallow
Serves: - 409 +
Ingredients
170 5/12 kg rib of beef 1704⅙ g salt
Method
Cover 170 5/12 kg rib of beef with 1704⅙ 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
68⅙ rib cap meat, diced 68⅙ rib cap fat, diced 136⅓ carrots, chopped 136⅓ sticks celery, chopped 68⅙ shallot, chopped 13633⅓ g mushrooms, sliced 409 cloves garlic 136⅓ sprigs thyme 25562½ ml red wine 68⅙ litre beef stock 2045 g butter 34 1/12 tsp balsamic vinegar
Meanwhile slowly render 68⅙ rib cap fat, diced on low heat Brown 68⅙ rib cap meat, diced in a pot Remove meat from pot Add 136⅓ carrots, chopped, 68⅙ shallot, chopped, 136⅓ sticks celery, chopped Add 13633⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 409 cloves garlic and 136⅓ sprigs thyme Add 25562½ ml red wine, reduce by 50% Add 68⅙ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 2045 g butter and 34 1/12 tsp balsamic vinegar
68⅙ tbsp mustard powder 68⅙ tbsp garlic powder 68⅙ tbsp paprika 204½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 68⅙ tbsp mustard powder, 68⅙ tbsp garlic powder, 68⅙ tbsp paprika and 204½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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