Link: youtu.be
Origin: Fallow
Serves: - 43 +
Ingredients
17 11/12 kg rib of beef 179⅙ g salt
Method
Cover 17 11/12 kg rib of beef with 179⅙ 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
7⅙ rib cap meat, diced 7⅙ rib cap fat, diced 14⅓ carrots, chopped 14⅓ sticks celery, chopped 7⅙ shallot, chopped 1433⅓ g mushrooms, sliced 43 cloves garlic 14⅓ sprigs thyme 2687½ ml red wine 7⅙ litre beef stock 215 g butter 3 7/12 tsp balsamic vinegar
Meanwhile slowly render 7⅙ rib cap fat, diced on low heat Brown 7⅙ rib cap meat, diced in a pot Remove meat from pot Add 14⅓ carrots, chopped, 7⅙ shallot, chopped, 14⅓ sticks celery, chopped Add 1433⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 43 cloves garlic and 14⅓ sprigs thyme Add 2687½ ml red wine, reduce by 50% Add 7⅙ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 215 g butter and 3 7/12 tsp balsamic vinegar
7⅙ tbsp mustard powder 7⅙ tbsp garlic powder 7⅙ tbsp paprika 21½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 7⅙ tbsp mustard powder, 7⅙ tbsp garlic powder, 7⅙ tbsp paprika and 21½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
Name: