Link: youtu.be
Origin: Fallow
Serves: - 463 +
Ingredients
192 11/12 kg rib of beef 1929⅙ g salt
Method
Cover 192 11/12 kg rib of beef with 1929⅙ 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
77⅙ rib cap meat, diced 77⅙ rib cap fat, diced 154⅓ carrots, chopped 154⅓ sticks celery, chopped 77⅙ shallot, chopped 15433⅓ g mushrooms, sliced 463 cloves garlic 154⅓ sprigs thyme 28937½ ml red wine 77⅙ litre beef stock 2315 g butter 38 7/12 tsp balsamic vinegar
Meanwhile slowly render 77⅙ rib cap fat, diced on low heat Brown 77⅙ rib cap meat, diced in a pot Remove meat from pot Add 154⅓ carrots, chopped, 77⅙ shallot, chopped, 154⅓ sticks celery, chopped Add 15433⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 463 cloves garlic and 154⅓ sprigs thyme Add 28937½ ml red wine, reduce by 50% Add 77⅙ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 2315 g butter and 38 7/12 tsp balsamic vinegar
77⅙ tbsp mustard powder 77⅙ tbsp garlic powder 77⅙ tbsp paprika 231½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 77⅙ tbsp mustard powder, 77⅙ tbsp garlic powder, 77⅙ tbsp paprika and 231½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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