Link: youtu.be
Origin: Fallow
Serves: - 481 +
Ingredients
200 5/12 kg rib of beef 2004⅙ g salt
Method
Cover 200 5/12 kg rib of beef with 2004⅙ 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
80⅙ rib cap meat, diced 80⅙ rib cap fat, diced 160⅓ carrots, chopped 160⅓ sticks celery, chopped 80⅙ shallot, chopped 16033⅓ g mushrooms, sliced 481 cloves garlic 160⅓ sprigs thyme 30062½ ml red wine 80⅙ litre beef stock 2405 g butter 40 1/12 tsp balsamic vinegar
Meanwhile slowly render 80⅙ rib cap fat, diced on low heat Brown 80⅙ rib cap meat, diced in a pot Remove meat from pot Add 160⅓ carrots, chopped, 80⅙ shallot, chopped, 160⅓ sticks celery, chopped Add 16033⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 481 cloves garlic and 160⅓ sprigs thyme Add 30062½ ml red wine, reduce by 50% Add 80⅙ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 2405 g butter and 40 1/12 tsp balsamic vinegar
80⅙ tbsp mustard powder 80⅙ tbsp garlic powder 80⅙ tbsp paprika 240½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 80⅙ tbsp mustard powder, 80⅙ tbsp garlic powder, 80⅙ tbsp paprika and 240½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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