Link: youtu.be
Origin: Fallow
Serves: - 449 +
Ingredients
187 1/12 kg rib of beef 1870⅚ g salt
Method
Cover 187 1/12 kg rib of beef with 1870⅚ 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
74⅚ rib cap meat, diced 74⅚ rib cap fat, diced 149⅔ carrots, chopped 149⅔ sticks celery, chopped 74⅚ shallot, chopped 14966⅔ g mushrooms, sliced 449 cloves garlic 149⅔ sprigs thyme 28062½ ml red wine 74⅚ litre beef stock 2245 g butter 37 5/12 tsp balsamic vinegar
Meanwhile slowly render 74⅚ rib cap fat, diced on low heat Brown 74⅚ rib cap meat, diced in a pot Remove meat from pot Add 149⅔ carrots, chopped, 74⅚ shallot, chopped, 149⅔ sticks celery, chopped Add 14966⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 449 cloves garlic and 149⅔ sprigs thyme Add 28062½ ml red wine, reduce by 50% Add 74⅚ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 2245 g butter and 37 5/12 tsp balsamic vinegar
74⅚ tbsp mustard powder 74⅚ tbsp garlic powder 74⅚ tbsp paprika 224½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 74⅚ tbsp mustard powder, 74⅚ tbsp garlic powder, 74⅚ tbsp paprika and 224½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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