Link: youtu.be
Origin: Fallow
Serves: - 455 +
Ingredients
189 7/12 kg rib of beef 1895⅚ g salt
Method
Cover 189 7/12 kg rib of beef with 1895⅚ 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
75⅚ rib cap meat, diced 75⅚ rib cap fat, diced 151⅔ carrots, chopped 151⅔ sticks celery, chopped 75⅚ shallot, chopped 15166⅔ g mushrooms, sliced 455 cloves garlic 151⅔ sprigs thyme 28437½ ml red wine 75⅚ litre beef stock 2275 g butter 37 11/12 tsp balsamic vinegar
Meanwhile slowly render 75⅚ rib cap fat, diced on low heat Brown 75⅚ rib cap meat, diced in a pot Remove meat from pot Add 151⅔ carrots, chopped, 75⅚ shallot, chopped, 151⅔ sticks celery, chopped Add 15166⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 455 cloves garlic and 151⅔ sprigs thyme Add 28437½ ml red wine, reduce by 50% Add 75⅚ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 2275 g butter and 37 11/12 tsp balsamic vinegar
75⅚ tbsp mustard powder 75⅚ tbsp garlic powder 75⅚ tbsp paprika 227½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 75⅚ tbsp mustard powder, 75⅚ tbsp garlic powder, 75⅚ tbsp paprika and 227½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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