Link: youtu.be
Origin: Fallow
Serves: - 421 +
Ingredients
175 5/12 kg rib of beef 1754⅙ g salt
Method
Cover 175 5/12 kg rib of beef with 1754⅙ 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
70⅙ rib cap meat, diced 70⅙ rib cap fat, diced 140⅓ carrots, chopped 140⅓ sticks celery, chopped 70⅙ shallot, chopped 14033⅓ g mushrooms, sliced 421 cloves garlic 140⅓ sprigs thyme 26312½ ml red wine 70⅙ litre beef stock 2105 g butter 35 1/12 tsp balsamic vinegar
Meanwhile slowly render 70⅙ rib cap fat, diced on low heat Brown 70⅙ rib cap meat, diced in a pot Remove meat from pot Add 140⅓ carrots, chopped, 70⅙ shallot, chopped, 140⅓ sticks celery, chopped Add 14033⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 421 cloves garlic and 140⅓ sprigs thyme Add 26312½ ml red wine, reduce by 50% Add 70⅙ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 2105 g butter and 35 1/12 tsp balsamic vinegar
70⅙ tbsp mustard powder 70⅙ tbsp garlic powder 70⅙ tbsp paprika 210½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 70⅙ tbsp mustard powder, 70⅙ tbsp garlic powder, 70⅙ tbsp paprika and 210½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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