Link: youtu.be
Origin: Fallow
Serves: - 497 +
Ingredients
207 1/12 kg rib of beef 2070⅚ g salt
Method
Cover 207 1/12 kg rib of beef with 2070⅚ 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
82⅚ rib cap meat, diced 82⅚ rib cap fat, diced 165⅔ carrots, chopped 165⅔ sticks celery, chopped 82⅚ shallot, chopped 16566⅔ g mushrooms, sliced 497 cloves garlic 165⅔ sprigs thyme 31062½ ml red wine 82⅚ litre beef stock 2485 g butter 41 5/12 tsp balsamic vinegar
Meanwhile slowly render 82⅚ rib cap fat, diced on low heat Brown 82⅚ rib cap meat, diced in a pot Remove meat from pot Add 165⅔ carrots, chopped, 82⅚ shallot, chopped, 165⅔ sticks celery, chopped Add 16566⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 497 cloves garlic and 165⅔ sprigs thyme Add 31062½ ml red wine, reduce by 50% Add 82⅚ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 2485 g butter and 41 5/12 tsp balsamic vinegar
82⅚ tbsp mustard powder 82⅚ tbsp garlic powder 82⅚ tbsp paprika 248½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 82⅚ tbsp mustard powder, 82⅚ tbsp garlic powder, 82⅚ tbsp paprika and 248½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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