Link: youtu.be
Origin: Fallow
Serves: - 437 +
Ingredients
182 1/12 kg rib of beef 1820⅚ g salt
Method
Cover 182 1/12 kg rib of beef with 1820⅚ 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
72⅚ rib cap meat, diced 72⅚ rib cap fat, diced 145⅔ carrots, chopped 145⅔ sticks celery, chopped 72⅚ shallot, chopped 14566⅔ g mushrooms, sliced 437 cloves garlic 145⅔ sprigs thyme 27312½ ml red wine 72⅚ litre beef stock 2185 g butter 36 5/12 tsp balsamic vinegar
Meanwhile slowly render 72⅚ rib cap fat, diced on low heat Brown 72⅚ rib cap meat, diced in a pot Remove meat from pot Add 145⅔ carrots, chopped, 72⅚ shallot, chopped, 145⅔ sticks celery, chopped Add 14566⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 437 cloves garlic and 145⅔ sprigs thyme Add 27312½ ml red wine, reduce by 50% Add 72⅚ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 2185 g butter and 36 5/12 tsp balsamic vinegar
72⅚ tbsp mustard powder 72⅚ tbsp garlic powder 72⅚ tbsp paprika 218½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 72⅚ tbsp mustard powder, 72⅚ tbsp garlic powder, 72⅚ tbsp paprika and 218½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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