Link: youtu.be
Origin: Fallow
Serves: - 485 +
Ingredients
202 1/12 kg rib of beef 2020⅚ g salt
Method
Cover 202 1/12 kg rib of beef with 2020⅚ 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
80⅚ rib cap meat, diced 80⅚ rib cap fat, diced 161⅔ carrots, chopped 161⅔ sticks celery, chopped 80⅚ shallot, chopped 16166⅔ g mushrooms, sliced 485 cloves garlic 161⅔ sprigs thyme 30312½ ml red wine 80⅚ litre beef stock 2425 g butter 40 5/12 tsp balsamic vinegar
Meanwhile slowly render 80⅚ rib cap fat, diced on low heat Brown 80⅚ rib cap meat, diced in a pot Remove meat from pot Add 161⅔ carrots, chopped, 80⅚ shallot, chopped, 161⅔ sticks celery, chopped Add 16166⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 485 cloves garlic and 161⅔ sprigs thyme Add 30312½ ml red wine, reduce by 50% Add 80⅚ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 2425 g butter and 40 5/12 tsp balsamic vinegar
80⅚ tbsp mustard powder 80⅚ tbsp garlic powder 80⅚ tbsp paprika 242½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 80⅚ tbsp mustard powder, 80⅚ tbsp garlic powder, 80⅚ tbsp paprika and 242½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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