Link: youtu.be
Origin: Fallow
Serves: - 41 +
Ingredients
17 1/12 kg rib of beef 170⅚ g salt
Method
Cover 17 1/12 kg rib of beef with 170⅚ 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
6⅚ rib cap meat, diced 6⅚ rib cap fat, diced 13⅔ carrots, chopped 13⅔ sticks celery, chopped 6⅚ shallot, chopped 1366⅔ g mushrooms, sliced 41 cloves garlic 13⅔ sprigs thyme 2562½ ml red wine 6⅚ litre beef stock 205 g butter 3 5/12 tsp balsamic vinegar
Meanwhile slowly render 6⅚ rib cap fat, diced on low heat Brown 6⅚ rib cap meat, diced in a pot Remove meat from pot Add 13⅔ carrots, chopped, 6⅚ shallot, chopped, 13⅔ sticks celery, chopped Add 1366⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 41 cloves garlic and 13⅔ sprigs thyme Add 2562½ ml red wine, reduce by 50% Add 6⅚ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 205 g butter and 3 5/12 tsp balsamic vinegar
6⅚ tbsp mustard powder 6⅚ tbsp garlic powder 6⅚ tbsp paprika 20½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 6⅚ tbsp mustard powder, 6⅚ tbsp garlic powder, 6⅚ tbsp paprika and 20½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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