Link: youtu.be
Origin: Fallow
Serves: - 413 +
Ingredients
172 1/12 kg rib of beef 1720⅚ g salt
Method
Cover 172 1/12 kg rib of beef with 1720⅚ 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
68⅚ rib cap meat, diced 68⅚ rib cap fat, diced 137⅔ carrots, chopped 137⅔ sticks celery, chopped 68⅚ shallot, chopped 13766⅔ g mushrooms, sliced 413 cloves garlic 137⅔ sprigs thyme 25812½ ml red wine 68⅚ litre beef stock 2065 g butter 34 5/12 tsp balsamic vinegar
Meanwhile slowly render 68⅚ rib cap fat, diced on low heat Brown 68⅚ rib cap meat, diced in a pot Remove meat from pot Add 137⅔ carrots, chopped, 68⅚ shallot, chopped, 137⅔ sticks celery, chopped Add 13766⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 413 cloves garlic and 137⅔ sprigs thyme Add 25812½ ml red wine, reduce by 50% Add 68⅚ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 2065 g butter and 34 5/12 tsp balsamic vinegar
68⅚ tbsp mustard powder 68⅚ tbsp garlic powder 68⅚ tbsp paprika 206½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 68⅚ tbsp mustard powder, 68⅚ tbsp garlic powder, 68⅚ tbsp paprika and 206½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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