Link: youtu.be
Origin: Fallow
Serves: - 499 +
Ingredients
207 11/12 kg rib of beef 2079⅙ g salt
Method
Cover 207 11/12 kg rib of beef with 2079⅙ 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
83⅙ rib cap meat, diced 83⅙ rib cap fat, diced 166⅓ carrots, chopped 166⅓ sticks celery, chopped 83⅙ shallot, chopped 16633⅓ g mushrooms, sliced 499 cloves garlic 166⅓ sprigs thyme 31187½ ml red wine 83⅙ litre beef stock 2495 g butter 41 7/12 tsp balsamic vinegar
Meanwhile slowly render 83⅙ rib cap fat, diced on low heat Brown 83⅙ rib cap meat, diced in a pot Remove meat from pot Add 166⅓ carrots, chopped, 83⅙ shallot, chopped, 166⅓ sticks celery, chopped Add 16633⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 499 cloves garlic and 166⅓ sprigs thyme Add 31187½ ml red wine, reduce by 50% Add 83⅙ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 2495 g butter and 41 7/12 tsp balsamic vinegar
83⅙ tbsp mustard powder 83⅙ tbsp garlic powder 83⅙ tbsp paprika 249½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 83⅙ tbsp mustard powder, 83⅙ tbsp garlic powder, 83⅙ tbsp paprika and 249½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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