Link: youtu.be
Origin: Fallow
Serves: - 53 +
Ingredients
22 1/12 kg rib of beef 220⅚ g salt
Method
Cover 22 1/12 kg rib of beef with 220⅚ 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
8⅚ rib cap meat, diced 8⅚ rib cap fat, diced 17⅔ carrots, chopped 17⅔ sticks celery, chopped 8⅚ shallot, chopped 1766⅔ g mushrooms, sliced 53 cloves garlic 17⅔ sprigs thyme 3312½ ml red wine 8⅚ litre beef stock 265 g butter 4 5/12 tsp balsamic vinegar
Meanwhile slowly render 8⅚ rib cap fat, diced on low heat Brown 8⅚ rib cap meat, diced in a pot Remove meat from pot Add 17⅔ carrots, chopped, 8⅚ shallot, chopped, 17⅔ sticks celery, chopped Add 1766⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 53 cloves garlic and 17⅔ sprigs thyme Add 3312½ ml red wine, reduce by 50% Add 8⅚ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 265 g butter and 4 5/12 tsp balsamic vinegar
8⅚ tbsp mustard powder 8⅚ tbsp garlic powder 8⅚ tbsp paprika 26½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 8⅚ tbsp mustard powder, 8⅚ tbsp garlic powder, 8⅚ tbsp paprika and 26½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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