Link: youtu.be
Origin: Fallow
Serves: - 505 +
Ingredients
210 5/12 kg rib of beef 2104⅙ g salt
Method
Cover 210 5/12 kg rib of beef with 2104⅙ 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
84⅙ rib cap meat, diced 84⅙ rib cap fat, diced 168⅓ carrots, chopped 168⅓ sticks celery, chopped 84⅙ shallot, chopped 16833⅓ g mushrooms, sliced 505 cloves garlic 168⅓ sprigs thyme 31562½ ml red wine 84⅙ litre beef stock 2525 g butter 42 1/12 tsp balsamic vinegar
Meanwhile slowly render 84⅙ rib cap fat, diced on low heat Brown 84⅙ rib cap meat, diced in a pot Remove meat from pot Add 168⅓ carrots, chopped, 84⅙ shallot, chopped, 168⅓ sticks celery, chopped Add 16833⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 505 cloves garlic and 168⅓ sprigs thyme Add 31562½ ml red wine, reduce by 50% Add 84⅙ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 2525 g butter and 42 1/12 tsp balsamic vinegar
84⅙ tbsp mustard powder 84⅙ tbsp garlic powder 84⅙ tbsp paprika 252½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 84⅙ tbsp mustard powder, 84⅙ tbsp garlic powder, 84⅙ tbsp paprika and 252½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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