Link: youtu.be
Origin: Fallow
Serves: - 433 +
Ingredients
180 5/12 kg rib of beef 1804⅙ g salt
Method
Cover 180 5/12 kg rib of beef with 1804⅙ 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
72⅙ rib cap meat, diced 72⅙ rib cap fat, diced 144⅓ carrots, chopped 144⅓ sticks celery, chopped 72⅙ shallot, chopped 14433⅓ g mushrooms, sliced 433 cloves garlic 144⅓ sprigs thyme 27062½ ml red wine 72⅙ litre beef stock 2165 g butter 36 1/12 tsp balsamic vinegar
Meanwhile slowly render 72⅙ rib cap fat, diced on low heat Brown 72⅙ rib cap meat, diced in a pot Remove meat from pot Add 144⅓ carrots, chopped, 72⅙ shallot, chopped, 144⅓ sticks celery, chopped Add 14433⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 433 cloves garlic and 144⅓ sprigs thyme Add 27062½ ml red wine, reduce by 50% Add 72⅙ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 2165 g butter and 36 1/12 tsp balsamic vinegar
72⅙ tbsp mustard powder 72⅙ tbsp garlic powder 72⅙ tbsp paprika 216½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 72⅙ tbsp mustard powder, 72⅙ tbsp garlic powder, 72⅙ tbsp paprika and 216½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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