Link: youtu.be
Origin: Fallow
Serves: - 487 +
Ingredients
202 11/12 kg rib of beef 2029⅙ g salt
Method
Cover 202 11/12 kg rib of beef with 2029⅙ 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
81⅙ rib cap meat, diced 81⅙ rib cap fat, diced 162⅓ carrots, chopped 162⅓ sticks celery, chopped 81⅙ shallot, chopped 16233⅓ g mushrooms, sliced 487 cloves garlic 162⅓ sprigs thyme 30437½ ml red wine 81⅙ litre beef stock 2435 g butter 40 7/12 tsp balsamic vinegar
Meanwhile slowly render 81⅙ rib cap fat, diced on low heat Brown 81⅙ rib cap meat, diced in a pot Remove meat from pot Add 162⅓ carrots, chopped, 81⅙ shallot, chopped, 162⅓ sticks celery, chopped Add 16233⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 487 cloves garlic and 162⅓ sprigs thyme Add 30437½ ml red wine, reduce by 50% Add 81⅙ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 2435 g butter and 40 7/12 tsp balsamic vinegar
81⅙ tbsp mustard powder 81⅙ tbsp garlic powder 81⅙ tbsp paprika 243½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 81⅙ tbsp mustard powder, 81⅙ tbsp garlic powder, 81⅙ tbsp paprika and 243½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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