Link: youtu.be
Origin: Fallow
Serves: - 475 +
Ingredients
197 11/12 kg rib of beef 1979⅙ g salt
Method
Cover 197 11/12 kg rib of beef with 1979⅙ 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
79⅙ rib cap meat, diced 79⅙ rib cap fat, diced 158⅓ carrots, chopped 158⅓ sticks celery, chopped 79⅙ shallot, chopped 15833⅓ g mushrooms, sliced 475 cloves garlic 158⅓ sprigs thyme 29687½ ml red wine 79⅙ litre beef stock 2375 g butter 39 7/12 tsp balsamic vinegar
Meanwhile slowly render 79⅙ rib cap fat, diced on low heat Brown 79⅙ rib cap meat, diced in a pot Remove meat from pot Add 158⅓ carrots, chopped, 79⅙ shallot, chopped, 158⅓ sticks celery, chopped Add 15833⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 475 cloves garlic and 158⅓ sprigs thyme Add 29687½ ml red wine, reduce by 50% Add 79⅙ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 2375 g butter and 39 7/12 tsp balsamic vinegar
79⅙ tbsp mustard powder 79⅙ tbsp garlic powder 79⅙ tbsp paprika 237½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 79⅙ tbsp mustard powder, 79⅙ tbsp garlic powder, 79⅙ tbsp paprika and 237½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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