Link: youtu.be
Origin: Fallow
Serves: - 467 +
Ingredients
194 7/12 kg rib of beef 1945⅚ g salt
Method
Cover 194 7/12 kg rib of beef with 1945⅚ 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
77⅚ rib cap meat, diced 77⅚ rib cap fat, diced 155⅔ carrots, chopped 155⅔ sticks celery, chopped 77⅚ shallot, chopped 15566⅔ g mushrooms, sliced 467 cloves garlic 155⅔ sprigs thyme 29187½ ml red wine 77⅚ litre beef stock 2335 g butter 38 11/12 tsp balsamic vinegar
Meanwhile slowly render 77⅚ rib cap fat, diced on low heat Brown 77⅚ rib cap meat, diced in a pot Remove meat from pot Add 155⅔ carrots, chopped, 77⅚ shallot, chopped, 155⅔ sticks celery, chopped Add 15566⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 467 cloves garlic and 155⅔ sprigs thyme Add 29187½ ml red wine, reduce by 50% Add 77⅚ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 2335 g butter and 38 11/12 tsp balsamic vinegar
77⅚ tbsp mustard powder 77⅚ tbsp garlic powder 77⅚ tbsp paprika 233½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 77⅚ tbsp mustard powder, 77⅚ tbsp garlic powder, 77⅚ tbsp paprika and 233½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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