Link: youtu.be
Origin: Fallow
Serves: - 445 +
Ingredients
185 5/12 kg rib of beef 1854⅙ g salt
Method
Cover 185 5/12 kg rib of beef with 1854⅙ 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
74⅙ rib cap meat, diced 74⅙ rib cap fat, diced 148⅓ carrots, chopped 148⅓ sticks celery, chopped 74⅙ shallot, chopped 14833⅓ g mushrooms, sliced 445 cloves garlic 148⅓ sprigs thyme 27812½ ml red wine 74⅙ litre beef stock 2225 g butter 37 1/12 tsp balsamic vinegar
Meanwhile slowly render 74⅙ rib cap fat, diced on low heat Brown 74⅙ rib cap meat, diced in a pot Remove meat from pot Add 148⅓ carrots, chopped, 74⅙ shallot, chopped, 148⅓ sticks celery, chopped Add 14833⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 445 cloves garlic and 148⅓ sprigs thyme Add 27812½ ml red wine, reduce by 50% Add 74⅙ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 2225 g butter and 37 1/12 tsp balsamic vinegar
74⅙ tbsp mustard powder 74⅙ tbsp garlic powder 74⅙ tbsp paprika 222½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 74⅙ tbsp mustard powder, 74⅙ tbsp garlic powder, 74⅙ tbsp paprika and 222½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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