Link: youtu.be
Origin: Fallow
Serves: - 427 +
Ingredients
177 11/12 kg rib of beef 1779⅙ g salt
Method
Cover 177 11/12 kg rib of beef with 1779⅙ 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
71⅙ rib cap meat, diced 71⅙ rib cap fat, diced 142⅓ carrots, chopped 142⅓ sticks celery, chopped 71⅙ shallot, chopped 14233⅓ g mushrooms, sliced 427 cloves garlic 142⅓ sprigs thyme 26687½ ml red wine 71⅙ litre beef stock 2135 g butter 35 7/12 tsp balsamic vinegar
Meanwhile slowly render 71⅙ rib cap fat, diced on low heat Brown 71⅙ rib cap meat, diced in a pot Remove meat from pot Add 142⅓ carrots, chopped, 71⅙ shallot, chopped, 142⅓ sticks celery, chopped Add 14233⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 427 cloves garlic and 142⅓ sprigs thyme Add 26687½ ml red wine, reduce by 50% Add 71⅙ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 2135 g butter and 35 7/12 tsp balsamic vinegar
71⅙ tbsp mustard powder 71⅙ tbsp garlic powder 71⅙ tbsp paprika 213½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 71⅙ tbsp mustard powder, 71⅙ tbsp garlic powder, 71⅙ tbsp paprika and 213½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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