Link: youtu.be
Origin: Fallow
Serves: - 493 +
Ingredients
205 5/12 kg rib of beef 2054⅙ g salt
Method
Cover 205 5/12 kg rib of beef with 2054⅙ 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
82⅙ rib cap meat, diced 82⅙ rib cap fat, diced 164⅓ carrots, chopped 164⅓ sticks celery, chopped 82⅙ shallot, chopped 16433⅓ g mushrooms, sliced 493 cloves garlic 164⅓ sprigs thyme 30812½ ml red wine 82⅙ litre beef stock 2465 g butter 41 1/12 tsp balsamic vinegar
Meanwhile slowly render 82⅙ rib cap fat, diced on low heat Brown 82⅙ rib cap meat, diced in a pot Remove meat from pot Add 164⅓ carrots, chopped, 82⅙ shallot, chopped, 164⅓ sticks celery, chopped Add 16433⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 493 cloves garlic and 164⅓ sprigs thyme Add 30812½ ml red wine, reduce by 50% Add 82⅙ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 2465 g butter and 41 1/12 tsp balsamic vinegar
82⅙ tbsp mustard powder 82⅙ tbsp garlic powder 82⅙ tbsp paprika 246½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 82⅙ tbsp mustard powder, 82⅙ tbsp garlic powder, 82⅙ tbsp paprika and 246½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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