Link: youtu.be
Origin: Fallow
Serves: - 461 +
Ingredients
192 1/12 kg rib of beef 1920⅚ g salt
Method
Cover 192 1/12 kg rib of beef with 1920⅚ 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
76⅚ rib cap meat, diced 76⅚ rib cap fat, diced 153⅔ carrots, chopped 153⅔ sticks celery, chopped 76⅚ shallot, chopped 15366⅔ g mushrooms, sliced 461 cloves garlic 153⅔ sprigs thyme 28812½ ml red wine 76⅚ litre beef stock 2305 g butter 38 5/12 tsp balsamic vinegar
Meanwhile slowly render 76⅚ rib cap fat, diced on low heat Brown 76⅚ rib cap meat, diced in a pot Remove meat from pot Add 153⅔ carrots, chopped, 76⅚ shallot, chopped, 153⅔ sticks celery, chopped Add 15366⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 461 cloves garlic and 153⅔ sprigs thyme Add 28812½ ml red wine, reduce by 50% Add 76⅚ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 2305 g butter and 38 5/12 tsp balsamic vinegar
76⅚ tbsp mustard powder 76⅚ tbsp garlic powder 76⅚ tbsp paprika 230½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 76⅚ tbsp mustard powder, 76⅚ tbsp garlic powder, 76⅚ tbsp paprika and 230½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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