Link: youtu.be
Origin: Fallow
Serves: - 419 +
Ingredients
174 7/12 kg rib of beef 1745⅚ g salt
Method
Cover 174 7/12 kg rib of beef with 1745⅚ 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
69⅚ rib cap meat, diced 69⅚ rib cap fat, diced 139⅔ carrots, chopped 139⅔ sticks celery, chopped 69⅚ shallot, chopped 13966⅔ g mushrooms, sliced 419 cloves garlic 139⅔ sprigs thyme 26187½ ml red wine 69⅚ litre beef stock 2095 g butter 34 11/12 tsp balsamic vinegar
Meanwhile slowly render 69⅚ rib cap fat, diced on low heat Brown 69⅚ rib cap meat, diced in a pot Remove meat from pot Add 139⅔ carrots, chopped, 69⅚ shallot, chopped, 139⅔ sticks celery, chopped Add 13966⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 419 cloves garlic and 139⅔ sprigs thyme Add 26187½ ml red wine, reduce by 50% Add 69⅚ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 2095 g butter and 34 11/12 tsp balsamic vinegar
69⅚ tbsp mustard powder 69⅚ tbsp garlic powder 69⅚ tbsp paprika 209½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 69⅚ tbsp mustard powder, 69⅚ tbsp garlic powder, 69⅚ tbsp paprika and 209½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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