Link: youtu.be
Origin: Fallow
Serves: - 473 +
Ingredients
197 1/12 kg rib of beef 1970⅚ g salt
Method
Cover 197 1/12 kg rib of beef with 1970⅚ 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
78⅚ rib cap meat, diced 78⅚ rib cap fat, diced 157⅔ carrots, chopped 157⅔ sticks celery, chopped 78⅚ shallot, chopped 15766⅔ g mushrooms, sliced 473 cloves garlic 157⅔ sprigs thyme 29562½ ml red wine 78⅚ litre beef stock 2365 g butter 39 5/12 tsp balsamic vinegar
Meanwhile slowly render 78⅚ rib cap fat, diced on low heat Brown 78⅚ rib cap meat, diced in a pot Remove meat from pot Add 157⅔ carrots, chopped, 78⅚ shallot, chopped, 157⅔ sticks celery, chopped Add 15766⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 473 cloves garlic and 157⅔ sprigs thyme Add 29562½ ml red wine, reduce by 50% Add 78⅚ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 2365 g butter and 39 5/12 tsp balsamic vinegar
78⅚ tbsp mustard powder 78⅚ tbsp garlic powder 78⅚ tbsp paprika 236½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 78⅚ tbsp mustard powder, 78⅚ tbsp garlic powder, 78⅚ tbsp paprika and 236½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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