Link: youtu.be
Origin: Fallow
Serves: - 49 +
Ingredients
20 5/12 kg rib of beef 204⅙ g salt
Method
Cover 20 5/12 kg rib of beef with 204⅙ 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
8⅙ rib cap meat, diced 8⅙ rib cap fat, diced 16⅓ carrots, chopped 16⅓ sticks celery, chopped 8⅙ shallot, chopped 1633⅓ g mushrooms, sliced 49 cloves garlic 16⅓ sprigs thyme 3062½ ml red wine 8⅙ litre beef stock 245 g butter 4 1/12 tsp balsamic vinegar
Meanwhile slowly render 8⅙ rib cap fat, diced on low heat Brown 8⅙ rib cap meat, diced in a pot Remove meat from pot Add 16⅓ carrots, chopped, 8⅙ shallot, chopped, 16⅓ sticks celery, chopped Add 1633⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 49 cloves garlic and 16⅓ sprigs thyme Add 3062½ ml red wine, reduce by 50% Add 8⅙ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 245 g butter and 4 1/12 tsp balsamic vinegar
8⅙ tbsp mustard powder 8⅙ tbsp garlic powder 8⅙ tbsp paprika 24½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 8⅙ tbsp mustard powder, 8⅙ tbsp garlic powder, 8⅙ tbsp paprika and 24½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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