Link: youtu.be
Origin: Fallow
Serves: - 431 +
Ingredients
179 7/12 kg rib of beef 1795⅚ g salt
Method
Cover 179 7/12 kg rib of beef with 1795⅚ 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
71⅚ rib cap meat, diced 71⅚ rib cap fat, diced 143⅔ carrots, chopped 143⅔ sticks celery, chopped 71⅚ shallot, chopped 14366⅔ g mushrooms, sliced 431 cloves garlic 143⅔ sprigs thyme 26937½ ml red wine 71⅚ litre beef stock 2155 g butter 35 11/12 tsp balsamic vinegar
Meanwhile slowly render 71⅚ rib cap fat, diced on low heat Brown 71⅚ rib cap meat, diced in a pot Remove meat from pot Add 143⅔ carrots, chopped, 71⅚ shallot, chopped, 143⅔ sticks celery, chopped Add 14366⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 431 cloves garlic and 143⅔ sprigs thyme Add 26937½ ml red wine, reduce by 50% Add 71⅚ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 2155 g butter and 35 11/12 tsp balsamic vinegar
71⅚ tbsp mustard powder 71⅚ tbsp garlic powder 71⅚ tbsp paprika 215½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 71⅚ tbsp mustard powder, 71⅚ tbsp garlic powder, 71⅚ tbsp paprika and 215½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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