Link: youtu.be
Origin: Fallow
Serves: - 415 +
Ingredients
172 11/12 kg rib of beef 1729⅙ g salt
Method
Cover 172 11/12 kg rib of beef with 1729⅙ 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
69⅙ rib cap meat, diced 69⅙ rib cap fat, diced 138⅓ carrots, chopped 138⅓ sticks celery, chopped 69⅙ shallot, chopped 13833⅓ g mushrooms, sliced 415 cloves garlic 138⅓ sprigs thyme 25937½ ml red wine 69⅙ litre beef stock 2075 g butter 34 7/12 tsp balsamic vinegar
Meanwhile slowly render 69⅙ rib cap fat, diced on low heat Brown 69⅙ rib cap meat, diced in a pot Remove meat from pot Add 138⅓ carrots, chopped, 69⅙ shallot, chopped, 138⅓ sticks celery, chopped Add 13833⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 415 cloves garlic and 138⅓ sprigs thyme Add 25937½ ml red wine, reduce by 50% Add 69⅙ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 2075 g butter and 34 7/12 tsp balsamic vinegar
69⅙ tbsp mustard powder 69⅙ tbsp garlic powder 69⅙ tbsp paprika 207½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 69⅙ tbsp mustard powder, 69⅙ tbsp garlic powder, 69⅙ tbsp paprika and 207½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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