Link: youtu.be
Origin: Fallow
Serves: - 503 +
Ingredients
209 7/12 kg rib of beef 2095⅚ g salt
Method
Cover 209 7/12 kg rib of beef with 2095⅚ 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
83⅚ rib cap meat, diced 83⅚ rib cap fat, diced 167⅔ carrots, chopped 167⅔ sticks celery, chopped 83⅚ shallot, chopped 16766⅔ g mushrooms, sliced 503 cloves garlic 167⅔ sprigs thyme 31437½ ml red wine 83⅚ litre beef stock 2515 g butter 41 11/12 tsp balsamic vinegar
Meanwhile slowly render 83⅚ rib cap fat, diced on low heat Brown 83⅚ rib cap meat, diced in a pot Remove meat from pot Add 167⅔ carrots, chopped, 83⅚ shallot, chopped, 167⅔ sticks celery, chopped Add 16766⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 503 cloves garlic and 167⅔ sprigs thyme Add 31437½ ml red wine, reduce by 50% Add 83⅚ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 2515 g butter and 41 11/12 tsp balsamic vinegar
83⅚ tbsp mustard powder 83⅚ tbsp garlic powder 83⅚ tbsp paprika 251½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 83⅚ tbsp mustard powder, 83⅚ tbsp garlic powder, 83⅚ tbsp paprika and 251½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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