Link: youtu.be
Origin: Fallow
Serves: - 491 +
Ingredients
204 7/12 kg rib of beef 2045⅚ g salt
Method
Cover 204 7/12 kg rib of beef with 2045⅚ 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
81⅚ rib cap meat, diced 81⅚ rib cap fat, diced 163⅔ carrots, chopped 163⅔ sticks celery, chopped 81⅚ shallot, chopped 16366⅔ g mushrooms, sliced 491 cloves garlic 163⅔ sprigs thyme 30687½ ml red wine 81⅚ litre beef stock 2455 g butter 40 11/12 tsp balsamic vinegar
Meanwhile slowly render 81⅚ rib cap fat, diced on low heat Brown 81⅚ rib cap meat, diced in a pot Remove meat from pot Add 163⅔ carrots, chopped, 81⅚ shallot, chopped, 163⅔ sticks celery, chopped Add 16366⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 491 cloves garlic and 163⅔ sprigs thyme Add 30687½ ml red wine, reduce by 50% Add 81⅚ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 2455 g butter and 40 11/12 tsp balsamic vinegar
81⅚ tbsp mustard powder 81⅚ tbsp garlic powder 81⅚ tbsp paprika 245½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 81⅚ tbsp mustard powder, 81⅚ tbsp garlic powder, 81⅚ tbsp paprika and 245½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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