Link: youtu.be
Origin: Fallow
Serves: - 47 +
Ingredients
19 7/12 kg rib of beef 195⅚ g salt
Method
Cover 19 7/12 kg rib of beef with 195⅚ 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
7⅚ rib cap meat, diced 7⅚ rib cap fat, diced 15⅔ carrots, chopped 15⅔ sticks celery, chopped 7⅚ shallot, chopped 1566⅔ g mushrooms, sliced 47 cloves garlic 15⅔ sprigs thyme 2937½ ml red wine 7⅚ litre beef stock 235 g butter 3 11/12 tsp balsamic vinegar
Meanwhile slowly render 7⅚ rib cap fat, diced on low heat Brown 7⅚ rib cap meat, diced in a pot Remove meat from pot Add 15⅔ carrots, chopped, 7⅚ shallot, chopped, 15⅔ sticks celery, chopped Add 1566⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 47 cloves garlic and 15⅔ sprigs thyme Add 2937½ ml red wine, reduce by 50% Add 7⅚ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 235 g butter and 3 11/12 tsp balsamic vinegar
7⅚ tbsp mustard powder 7⅚ tbsp garlic powder 7⅚ tbsp paprika 23½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 7⅚ tbsp mustard powder, 7⅚ tbsp garlic powder, 7⅚ tbsp paprika and 23½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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